Pork tenderloin with pepper sauce, duchess potatoes and glazed carrots

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the duchess potatoes, boil 350 ml water with 1/2 teaspoon salt. Remove the pot from the heat and add 100 ml milk. Stir in the puree flakes, let it cool down a bit. Dab fillet dry, rub with salt and pepper. Heat the oil in a pan, fry the meat well all around, cook over a low heat for 15-20 minutes while turning. Peel carrots and cut into pieces.

2. 2

   Cook in boiling salted water for about 6 minutes. Drain and let drain well. Set aside. Fill mashed potatoes into a piping bag with star-shaped spout. Spray small dots onto a baking tray lined with baking paper. Whisk the egg yolk and 1 tablespoon of milk and brush the potato spots with it. Bake the duchess potatoes in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Remove meat from the pan and wrap in aluminium foil. Deglaze frying fat with cognac. Add stock, cream and green pepper, bring to the boil. Stir in sauce thickener.

3. 3

   Whisk the egg yolk and 1 tablespoon of milk and brush the potato spots with it. Bake the duchess potatoes in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Remove meat from the pan and wrap in aluminium foil. Deglaze frying fat with cognac. Add stock, cream and green pepper, bring to the boil. Stir in sauce thickener. Season sauce with lemon juice, salt and pepper. Caramelise sugar in a pan over medium heat, add carrots and turn in. Cut the meat as desired, arrange on a plate with the carrots and the duchess potatoes. Sprinkle with parsley. Add pepper sauce

4. 4

   Season sauce with lemon juice, salt and pepper. Caramelise sugar in a pan over medium heat, add carrots and turn in. Cut the meat as desired, arrange on a plate with the carrots and the duchess potatoes. Sprinkle with parsley. Add pepper sauce

Nutrition Facts

KCAL
620 kcal

CARBS
34 g

FATS
28 g

PROTEINS
50 g