Pork Tenderloin with Mashed Potatoes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the potatoes
- 4 large starchy potatoes
- 1 Tbsp butter
- 250 milliliters milk
- Truffle oil
- For the pork
- 600 grams Pork tenderloin
- 1 sprig rosemary
- olive oil (to fry)
- 1 splash white wine
- 1 Tbsp butter
- salt
- freshly ground peppers
Preparation steps
1.
For the potatoes: Rinse the potatoes, peel, quarter and boil in salted water for about 25 minutes. Drain and press through a ricer. Boil the milk with the butter, gradually mix into the potatoes and season with salt and truffle oil.
2.
For the pork: Cut the meat into medallions and season with salt and pepper. In a pan, heat a little olive oil, add rosemary and the steaks and fry until no longer pink.
3.
Remove the meat, drain excess oil, add the butter to the pan and deglaze with white wine. Arrange the meat on warm plates, top with the warm pan sauce and serve with the mashed potatoes.
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