John Myers
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Pork Loin with Apple-sherry Sauce / Celery-potato-sweet Potato Puree
The perfect pork loin with apple-sherry sauce / celery-potato-sweet potato puree recipe with a picture and simple step-by-step instructions.
For the pork loin:
- 1,2 kg Pork tenderloin
- 1 tbsp Smoked salt
- Salt
- Black pepper
- 3 tbsp Alba oil
- 500 ml White wine
- 300 ml Gravy
- 200 ml Cream
- 6 tbsp Apple sherry
For the celery, potato and sweet potato puree:
- 300 g Potatoes
- 700 g Sweet potatoes
- 300 g Celery bulb
- 1 tbsp Lime juice
- 100 g Salt butter
- Nutmeg
- Salt
- Black pepper
For the beans wrapped in bacon:
- 800 g Green beans
- 2 tsp Savory
- 1 Pc. Clove of garlic
- 1 tsp Peppercorns
- 2 tbsp Salt
- 1 tbsp Oil
- 12 disc Thinly sliced jerky
- 1 tbsp Butter
For the pig:
- Preheat the oven to 70 degrees. Rub the fillets with smoked salt, add 3 tablespoons of Alba oil to the pan and fry the fillets in a saucepan for about 10 minutes. All sides must be crisp brown. Take the fillets out of the pot and put them in a lightly greased dish in the preheated oven and cook for about 50 minutes at 70 degrees, monitor with a thermometer. At a core temperature of 70 degrees, the meat turns pink, juicy and tender. Remove the fillets, let them cool slightly and cut into medallions.
For the sauce:
- Use the frying batch that was created when searing the meat. Deglaze with 500 ml of wine and then 300 ml of meat stock and slowly reduce to approx. 200 ml until a creamy sauce is obtained. This takes about 40-50 minutes. Then fill up with 200 ml of cream. Season with 6 tbsp apple sherry, salt, pepper and a pinch of sugar.
For the celery, potato and sweet potato puree:
- Peel the potatoes, sweet potatoes and celery, cut into pieces of equal size and bring to the boil in a saucepan covered with water, season with salt and cook softly over medium heat for approx. 20 minutes.
- Pour off almost all of the vegetable water, set aside and let the vegetables evaporate briefly. Put the vegetables with butter, nutmeg and lime juice in a puree and finely chop / strain. If the puree becomes too firm during the puree process, bring it to the desired consistency with the cooking water that has been set aside. Season to taste with nutmeg, salt and pepper.
For the green beans wrapped in bacon:
- Wash the beans and cut off the tips. Briefly toast the savory, garlic, crushed peppercorns and salt with oil. Pour in 1 liter of water, boil for 5 minutes, sift through. Let the beans cool down.
- Bundle the beans in small packets and wrap in jerky meat. Heat the butter in a pan, cook the beans again for about 5 minutes, turning so that the beef is crispy on both sides. Arrange the meat, the puree, the beans and the sauce on a preheated plate.
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