John Myers
Pork Tenderloin with Potato Crust
The perfect pork tenderloin with potato crust recipe with a picture and simple step-by-step instructions.
For the broccoli:
- 1 tbsp Clarified butter
- Salt pepper
- 200 g Potatoes, boiling floury
- 1 pinch Ground carnations
- 1 pinch Cinammon
- 1 Egg size M
- 1 tsp Ground lemon peel
- 1 Onion
- 50 ml Noilly Prat
- 150 ml Vegetable or meat broth
- Salt pepper
- 1 pinch Chili powder
- 50 g Cold butter
- 400 g Broccoli
- Salt water
- 1 small Onion
- 1 tbsp Butter
- 50 ml Vegetable broth
- Preheat the oven to 220 ° C (top / bottom heat).
- Peel, wash and finely grate the potatoes. Season with salt, pepper, lemon zest, clove powder and cinnamon. Add the egg and mix well.
- Wash the pork tenderloin, pat dry. Heat clarified butter in a pan, fry the fillet on all sides, season with salt and pepper, place in a baking dish.
- Spread the prepared potato mixture on the fillet, press down a little and cook in the preheated oven for about 20-25 minutes.
- Finely chop the onion and fry in the frying fat. Deglaze with Noilly Prat, simmer and fill up with vegetable or meat stock. Let simmer for about 10-15 minutes. Season to taste with salt, pepper and chilli. Mix in 50 g butter with a hand blender. Let the sauce stand on the switched off hotplate.
- Clean the broccoli and cut into florets, cook in salted water for about 4 minutes and drain. Peel and finely chop 1 small onion. Melt 1 tbsp butter in a saucepan and sweat the onion in it. Add broccoli, mix and pour 50 ml of vegetable stock.
- Arrange the pork fillet with sauce and broccoli on plates.
- Butter potatoes and green salad go well with this.
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