Pork Loin with Red-Onion Chutney and Mashed Potatoes
Ingredients
- For the chutney
- 600 grams red onions
- 2 Tbsps sunflower oil
- 1 Tbsp honey
- 200 milliliters Red wine
- 50 milliliters dark balsamic vinegar
- 1 generous pinch Ground clove
- 1 generous pinch allspice
- salt
- freshly ground peppers
- For the pork and potaotes
- 500 grams starchy potatoes
- 600 grams Pork tenderloin
- 2 Tbsps vegetable oil
- ½ bunch Chives
- 140 milliliters lukewarm milk
- 2 Tbsps soft butter
- freshly grated Nutmeg
Preparation steps
For the chutney, peel the onion and cut into thin strips. Sauté for 1-2 minutes in hot oil. Add the honey, wine, vinegar, cloves, and allspice. Season with salt and pepper and simmer on low heat for about 45 minutes. If necessary, add water and stir occasionally.
For the potatoes, peel, rinse, and cook for about 30 minutes in boiling salted water.
Preheat the oven to 160°C (approximately 325°F).
For the pork, rinse the meat, pat dry, and season with salt and pepper. Sear in a hot pan with oil. Bake in a preheated oven for 25-30 minutes.
Rinse the chives, shake dry and cut into small rings.
Drain the potatoes, let dry, and press through a ricer. Process with the milk and butter to a smooth puree. Season with salt, pepper, and nutmeg.
Remove the meat from the oven, let it rest briefly and cut into slices.
Spoon the potatoes on a plate and lay the meat on top of it. Sprinkle with the chutney. Serve immediately, with chopped chives.
