John Myers
Pork Fillet with Mashed Potatoes
The perfect pork fillet with mashed potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 250 g Broccoli
- 1 Apple
- 1 Onion
- Ptersilie and thyme
- Broth to taste
- 250 g Pork tenderloin
- 150 g Creme fraiche Cheese
- 10 Mustard medium hot
- 100 ml Water hot
- Oil
- 1 tablespoon Butter
- Salt pepper
- First wash the potatoes, peel them and cut them in half or into quarters depending on their size. Put the potatoes in hot water in a large saucepan, season with salt and cook until soft for 20 minutes.
- Cut the broccoli into florets. Hang a sieve over the potatoes and cook the broccoli florets in it, cover with stew for about 8 minutes until they are soft.
- Wash the apple, cut into wedges and remove the core. Peel the onion and chop finely. Finely chop the parsley as well. Pluck the leaves of the thyme and roughly chop. Prepare a broth with 100 ml of hot water, beef or vegetable broth to taste.
- Cut the pork tenderloin into medallions, 2 or 3 pieces depending on the thickness. Salt the medallions a little and fry in a pan with a little oil and the apple wedges over medium heat for about 5 minutes until they are light pink and the apple is soft. Remove the meat and apple from the pan and set aside.
- Briefly fry the onion cubes in the pan without any additional fat. Add creme fraiche, broth, mustard and thyme, reduce briefly and season the sauce with salt and pepper. Add the medallions and apple wedges to the sauce and keep warm.
- Now prepare the mashed potatoes. Drain the potatoes and collect the cooking water. Add the butter and some cooking water to the potatoes and mash to a creamy mass, season with salt and pepper. Stir part of the parsley into the mashed potatoes.
- Spread the mashed potatoes and broccoli on plates. Serve the medallions and apple wedges and add the sauce. Sprinkle with the remaining parsley. For dessert there was a lemon dish from my cookbook.
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