Pork Loin with Potato and Celery Puree, Carrot Vegetables and Curry Cream Sauce
Prep Time1 hour hr 30 minutes mins
Cook Time1 hour hr
Total Time2 hours hrs 30 minutes mins
Servings: 5 people
For the pork loin:
- 1 kg Pork tenderloin
- Rapeseed oil
- Salt pepper
- Paprika powder
- Italian seasoning mix
For the potato and celery puree:
- 400 g Potatoes
- 500 g Celery root
- 50 g Butter
- 250 ml Milk
- Salt, pepper, nutmeg
For the carrot vegetables:
- 600 g Carrots
- 30 g Butter
- 1 Pc. Onion
- 125 ml Vegetable broth
- Sugar, salt, pepper, turmeric
For the caramelized apple slices:
- 2 Pc. Tart apples
- 30 g Sugar
- 50 g Butter
For the red wine shallots:
- 300 g Shallots
- 250 ml Red wine
- 50 g Butter
- 30 g Sugar
For the curry cream sauce:
- 30 g Butter
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 500 ml Vegetable broth
- 1 tbsp Curry
- 250 ml Cream
- 100 g Cream cheese
- 100 ml Apple juice
- Salt pepper
Caramelized apple slices:
Curry cream sauce:
Sweat the onion and garlic in the butter, reduce with the vegetable stock and apple juice, refine with cream and cream cheese. Remove the onion and garlic from the sauce. Then season with curry, salt and pepper.
Serving: 100g | Calories: 123kcal | Carbohydrates: 5.4g | Protein: 5.8g | Fat: 8.4g