John Myers
Pork Fillet with Rosemary Potatoes
The perfect pork fillet with rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 800 gr Pork tenderloin
- 1 kg Waxy organic potatoes
- 400 gr Fresh mushrooms
- 2 Small shallots
- 3 Branches Rosemary
- 8 Discs Bacon
- 1 Clove of garlic
- 5 tbsp Olive oil
- 1 Red chilli pepper
- Salt,
- Colorful pepper from the mill
- 1 tbsp Clarified butter
- Preheat the oven to 180 C fan-assisted air
- Wash the potatoes well, pat dry and divide them into approx. 1 cm thick pieces or wedges. Spread on a baking sheet lined with baking paper, season with salt and pepper. Wash the chili and rosemary, chop finely, sprinkle over the whole with 3 tablespoons of olive oil Put it in the oven for approx. 45 minutes (turn occasionally)
- Place the bacon next to each other on the work surface, overlap, cut the peeled clove of garlic into wafer-thin slices and distribute on top. If necessary, parry the pork tenderloin, wash, dry and pepper with plenty of pepper. Be careful with salt because of the bacon. Roll the fillet in the bacon and fry it on all sides in the clarified butter until golden brown.
- Sear the meat so that it can be put in the oven about 15 minutes before the potatoes are cooked. Then turn off the air circulation and set the temperature to 120 C.
- Clean the mushrooms, cut them in half and fry them in 2 tablespoons of olive oil, add the diced shallots, add the pepper. Do not add salt until the mushrooms are through, otherwise they will lose too much water and become smaller and smaller.
- I haven’t made a sauce with it, if you miss it, you can also prepare the mushrooms ‘a la creme’. To do this, just add 500 ml of cream to the mushrooms and let it simmer a little. A dash of sherry tastes good with it
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