Pork tenderloin with nut crust and leek purée
easy
50 mins
50 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1 (approx. 600 g) Pork tenderloin
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 1 Leek (leek; approx. 350 g)
- 1 washer Wheat toast
- 30 g Hazelnut flakes
- 3 TABLESPOONS Butter or margarine
- 3/8 l Vegetable broth (instant)
- 5 TABLESPOONS Whipped cream
- 1/4 l Milk
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS brown sauce thickener
- 7-10 Tbsp Herbs
- 7-10 Tbsp Flour
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime dab pork tenderloin dry and season with salt and pepper. Heat the oil in a pan and fry the pork tenderloin for about 10 minutes, turning it.
- 2
In the meantime clean, wash and cut the leek into small rings. Steam in boiling salted water for 2-3 minutes. Take out and let drain. Crumble toast finely. Melt 1 tablespoon of fat. Mix the liquid fat and nuts.
- 3
Remove the pork tenderloin from the pan and keep it warm. Drain the frying fat. Deglaze the meat with stock and cream. Let simmer for about 5 minutes. Drain potatoes and let them evaporate for a short time. Warm up the milk.
- 4
Add the rest of the fat to the potatoes and mash. Season with salt and nutmeg. Add drained leek. Dust the pork tenderloin with some flour and put the nut mixture on top. Bake in the preheated oven (electric: 225 °C/ gas: level 4) for about 5 minutes.
- 5
Bring the roast stock to the boil, stir in the sauce thickener. Season with salt and pepper. Take pork fillet out of the oven and cut open. Arrange pork fillet with leek puree on a plate and garnish with herbs.
- 6
Serve the sauce separately.
Nutrition Facts
530 kcal
36 g
24 g
41 g
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