Roasted porcini mushrooms with mashed potatoes, celery and pork tenderloin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the pesto, coarsely chop the walnut kernels, roast them briefly in a pan without fat, let them cool down a little and grind them finely in the universal chopper. Wash parsley and mint, dab dry, pluck off the leaves and chop finely.

2. 2

   Finely grate the cheese. Mix nuts, herbs and cheese and stir with the walnut oil. Season to taste with salt, put aside.

3. 3

   Peel and wash the potatoes and celery. Cut potatoes into cubes of about 3 cm, cut celery into cubes of about 1 cm. Boil up the vegetables in a pot with a little salted water, cover and stew for about 20 minutes.

4. 4

   Dab meat dry and rub with salt and pepper. Heat 1 tablespoon of olive oil, sear the meat on all sides and cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 20 minutes.

5. 5

   In the meantime, clean, wash and pat dry the porcini. Cut the mushrooms into slices. Peel and chop onion. Heat the rest of the olive oil in a large pan and fry the mushrooms briefly.

6. 6

   Add the onion and fry over medium heat for about 5 minutes. Season with salt and pepper.

7. 7

   Take the meat out of the oven, cover and let it rest for about 5 minutes. Heat the milk. Place the potato-celery vegetables in a sieve, catching the dripping broth. Roughly mash the vegetables in a large bowl with a potato masher, gradually adding the hot milk and cooking liquid until the masher has the desired consistency.

8. 8

   Season to taste with salt, pepper and nutmeg.

9. 9

   Cut the meat into slices. Arrange mashed potatoes with meat and porcini mushrooms, drizzle with some pesto.

Nutrition Facts

KCAL
640 kcal

CARBS
29 g

FATS
37 g

PROTEINS
46 g