John Myers
Pork Fillet with Broad Beans and Truffled Mashed Potatoes
The perfect pork fillet with broad beans and truffled mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1400 g Ibérico pork tenderloin
- 10 disc Lardo
- 10 disc Pancetta belly bacon Italy
- 5 kg Beans thick (broad beans) ripe fresh
- 0,5 bunch Savory
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 1 tbsp Butter
- 5 Pc. Waxy potatoes (large)
- 40 g Truffle butter
- 50 ml Cream
- 100 ml Milk
- Salt and pepper
- 1 Pc. Carrot
- 1 Pc. Onion
- 1 Pc. Fresh celery
- 1 Pc. Bay leaf
- 1 tbsp Tomato paste
- Remove the skin and tendons from the pork tenderloin and set aside. Peel and dice the carrot, celery and onion and then fry them together with the leftover meat. Add the tomato paste and a bay leaf and roast. Deglaze with water and simmer for 2 hours. Then pass through a sieve and reduce further.
- In the meantime, peel the broad beans from the pods and cook them in salted water for about 10 minutes. Then let the beans cool down and peel the kernels out of the shell. Finely chop the shallot, garlic and savory and fry in olive oil. Add the cooked beans and season with salt, pepper and 1 tbsp butter.
- Pepper the pork tenderloin and wrap it with lardo and pancetta. Then fry the wrapped fillet on all sides in a hot pan. Then put in the oven for about 20 minutes at 100 degrees (depending on the thickness of the fillet).
- In the meantime, peel the potatoes, cut them into small pieces and cook them in salted water. Then drain and mash the potatoes. For the mash, also heat the milk with the cream and truffle butter and then add in portions to the potatoes until they have a creamy consistency.
- Finally, whip up the reduced meat juice with a piece of cold butter. Cut the meat into slices and arrange on top of the sauce, add the broad beans and use a piping bag to place the mashed potatoes on the plate.
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