John Myers
Contents
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Ingredients
Pork fillet and gingerbread jus
- 1 kilogram Pork tenderloin
- 2 piece Gingerbread
- 2 tbsp Honey
- 1 tbsp Oil
- 500 ml Red wine
- 200 g Broth
mashed sweet potatoes
- 600 g Sweet potatoes
- 50 ml Cream
- 50 ml Milk
- Salt
- Nutmeg
- Pepper
Brussels sprouts
- 600 g Brussels sprouts fresh
- 2 tbsp Butter
- 2 tbsp Breadcrumbs
- Salt
- Nutmeg
Instructions
Preparation: pork fillet and the gingerbread jus
- Cut the pork fillets into 10 pieces of 100 g each, fry them in a pan with oil and then cook them in the preheated oven at 160 degrees (approx. 12 minutes).
- Season with salt and pepper. Deglaze the frying pan with red wine and add honey. When the alcohol from the red wine has boiled off, fill up with the roast stock and add the ground gingerbread and reduce a little until it is creamy.
Preparation: mashed sweet potatoes
- Wash, peel and chop the potatoes. Then cook in salted water and let it evaporate.
- Put the saucepan back on the stove, add the cream and milk, season with salt, pepper and nutmeg. Now pound the mass with a potato masher. And season again to taste.
Preparation: Brussels sprouts
- Blanch the Brussels sprouts for about 5-8 minutes, depending on the size. Heat the butter in a pan and sauté the Brussels sprouts in it.
- Season with salt and nutmeg. Add breadcrumbs and continue frying until they have taken some color.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 6.8gProtein: 8.2gFat: 5.4g
