Pork tenderloin in ham coat with pomegranate-thyme sauce and tahin mashed potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut 25 g butter into small pieces and freeze. Wash the meat, dab dry and season with pepper. Wrap ham slices around the fillets. Heat 2 tablespoons of oil in a frying pan and fry the fillets well all around. Place in an ovenproof dish. Cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 45 minutes

2. 2

   Clean, wash and pat dry the spring onions. Cut each onion into 2 or 3 pieces depending on its length. Cut the pomegranate in half. Squeeze one half on a citrus press. Halve the other half and remove the seeds from the white parting skins. Wash and peel the potatoes. Cut into pieces and cook in boiling salted water for about 20 minutes

3. 3

   Wash the thyme, dab dry, put some aside for garnishing, remove the remaining leaves. Heat frying fat in a pan. Deglaze with 150 ml of water and boil the frying set until it is completely dry. Add pomegranate juice and thyme. Bring to the boil and gradually fold in ice-cold butter until the sauce has thickened slightly. Season sauce to taste with salt, pepper and cumin, stir in pomegranate seeds

4. 4

   Heat 1 tablespoon of oil in a large frying pan. Brown the spring onions in it, season with salt and pepper. Drain the potatoes and let them evaporate briefly. Add milk and tahin and mash everything to a pulp. Season to taste with salt. Roast sesame seeds in a small pan, add 25 g butter and let it melt. Cut the meat into slices. Serve with spring onions, sauce and puree. Drizzle sesame butter over the puree, garnish with thyme that has been set aside. Serve immediately

Nutrition Facts

KCAL
740 kcal

CARBS
44 g

FATS
38 g

PROTEINS
53 g