John Myers
Pork Fillet with Horseradish Sauce and Mashed Potatoes and Parmesan
The perfect pork fillet with horseradish sauce and mashed potatoes and parmesan recipe with a picture and simple step-by-step instructions.
- 2 Shallots
- 1 Apples red
- 1 tbsp Lemon juice
- 400 g Pork tenderloin
- 1 tbsp Rapeseed oil
- Salt and pepper
- 1 tbsp Butter
- 100 ml White wine
- 150 ml Vegetable broth
- 200 ml Cream
- 2 tsp Table horseradish
- 1 tsp Chives
- 500 g Floury potatoes
- Salt
- 50 g Freshly grated Parmesan
- 100 ml Milk
- 1 tbsp Butter
- Freshly grated nutmeg
- Heat the oil in a pan and sear the pork fillet all around. Take it out of the pan and season with salt and pepper. Cut the shallots into wedges. Halve the apples, core them and cut into wedges. Mix immediately with the lemon juice. Add the shallots, apples and butter Briefly sear the pan. Deglaze with wine. Pour in the stock and cream.
- Preheat the oven to 180 degrees (fan oven 160 degrees). Put everything in a baking dish. Add the pork fillet and cook in the hot oven on the middle rack for 12-15 minutes. Remove the meat from the baking dish and let it rest briefly between two plates. Mix the horseradish into the apple and shallot sauce. Cut the pork tenderloin into slices.
- Peel and quarter the potatoes, cover with water in a saucepan, season with salt and bring to the boil. Then cover and cook over a medium heat for 25 minutes. Finely grate 30 g Parmesan cheese, roughly grate the rest Let the heat evaporate. Add the milk and butter and mash everything finely. Season with salt and nutmeg. Stir in the grated Parmesan.
- Let the pork fillet rest briefly between two plates. Mix the horseradish into the apple and shallot sauce and season if necessary. Cut the pork fillet into slices. Distribute with the sauce on plates and serve with mashed potatoes, sprinkled with Parmesan and chives
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