John Myers
Contents
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Ingredients
- 500 g Floury potatoes
- 200 g Zucchini
- 200 g Apple
- 3 Pc. Eggs
- 1 tbsp Food starch
- 400 g Mushrooms
- 800 g Pork tenderloin
- 2 tbsp Clarified butter
- 3 tbsp Vegetable oil
- 100 ml Port wine
- 2 tbsp Ice cold butter
- Salt
- Pepper
- Freshly grated nutmeg
Instructions
- Preheat the oven to 160 degrees (circulating air 140 degrees). Then peel and wash the potatoes and wash and clean the zucchini. Also peel and halve the apple and remove the core. Roughly grate everything with a kitchen grater, then mix with the eggs and starch. Season with salt, pepper and nutmeg.
- Clean the mushrooms and cut larger ones in half if necessary. Rinse the meat, pat dry, season with salt and pepper. Fry all over in a pan in hot lard. Then take it out and wrap it in aluminum foil and let it cook in the oven for 20 minutes.
- In the meantime, fry 8 hash browns in a pan with hot oil from the potato mixture. Cover and keep the finished hash browns warm in the oven. Then sauté the mushrooms in the frying fat for 3-4 minutes. Pour in the port wine and season the mushrooms with salt and pepper.
- Then simmer for 2-3 minutes and then stir in the cold butter to thicken. Cut the meat into slices and serve with sauce, hash browns and mushrooms.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 6.3gProtein: 8.5gFat: 9.9g
