Pork loin with mashed potatoes
easy
40 mins
40 mins
Ingredients
- 800 g floury potatoes
- 7-10 Tbsp Salt
- 3 Onions
- 800 g Pork tenderloin
- 7-10 Tbsp Pepper
- 4 TABLESPOONS lactose-free butter
- 1 TEASPOON Flour
- 150 g lactose-free sour cream
- 1 Lettuce
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Oil
- 5 Stem(s) Parsley
- 200 g lactose-free whipped cream
- 100 ml lactose-free milk
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Peel onions and cut into thicker rings. Wash the meat, dab dry, halve if necessary and carefully tap flatter.
- 2
Season with salt and pepper. Melt 2 tablespoons of butter in a roaster. Fry the meat for about 2 minutes while turning. Add onions and fry for 2-3 minutes. Dust onions with flour. Pour souring sour cream and 50-75 ml water over everything, dissolve frying set.
- 3
Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Clean and wash the salad, pluck into bite-sized pieces and drain. Season lemon juice with salt, pepper and sugar.
- 4
Add oil. Wash parsley, dab dry and, except for a little to garnish, pluck leaves from the stalks and cut into fine strips. Drain the potatoes and put them back into the pot.
- 5
Add cream and milk and mash everything finely. Season the puree with salt and nutmeg. Melt 2 tablespoons of butter. Remove meat and cut into slices. Arrange meat, sauce and mashed potatoes on plates.
- 6
Drizzle the mashed potatoes with butter, sprinkle with parsley and garnish. Add salad and vinaigrette.
Nutrition Facts
710 kcal
32 g
41 g
52 g
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