Ingredients      Serves 4      750 grs boar tenderloin (or pork tenderloin)      300 grs portobello mushrooms      100 grs zucchini      100 grs eggplant      200cc whole milk      100cc vegetable stock      300 cc carmenère wine      100 cc dark beef stock      10 grs sugar      20 grs fresh cilantro      Fines herbes (rosemary, tarragon, thyme)      Salt, black pepper to taste      Olive oil         Directions:      Preheat oven to low heat. Clean the tenderloin, remove the fat, and sear on both sides in a very hot skillet. Season with salt,      pepper, and herbs. Roast in oven for 7 minutes.      Clean mushrooms and vegetables; slice vegetabels lengthwise and season with olive oil, salt, and pepper. Mark vegetables on      the grill.      Prepare the reduction by heating the beef stock, wine, and sugar in a pot over medium heat until reduced to one-third of the      original volume. Remove from heat and set aside.      To prepare the foam, place milk, cilantro stalks, vegetable stock, salt, and pepper in a pot. Bring to a boil. Remove from heat.      Remove cilantro stalks and add fresh cilantro leaves.      Presentation:     Arrange a bed of vegetables in the center of the plate. Slice tenderloin and arrange on top of vegetables. Drizzle with the Carme-     nère reduction.     Beat the milk-stock mixture with an electric mixer. Skim off the foam and arrange it decoratively around the tenderloin.     Garnish with cilantro leaves and a crunchy topping.