Pork tenderloin with tarragon carrots and mashed potatoes

Pork tenderloin with tarragon carrots and mashed potatoes

12 ratings

Stephan, working dad


„A hearty, yet light dish for the whole family.“

Difficulty

Medium 👍
80
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g
pork tenderloin
200 g
potatoes (new)
200 g
carrots
2 cloves
garlic
2 sprigs
rosemary
1
shallot
20 ml
sparkling mineral water
1 sprig
tarragon
25 g
butter
1 tsp
sugar
1 pinch
nutmeg
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 350 g pork tenderloin
  • 200 g potatoes (new)
  • 200 g carrots
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 1  shallot
  • 20 ml sparkling mineral water
  • 1 sprig tarragon
  • 25 g butter
  • 1 tsp sugar
  • 1 pinch nutmeg
  • vegetable oil for frying
  • salt
  • pepper

Utensils

  • large frying pan with lid
  • large sauce pan
  • oven
  • vegetable peeler
  • potato masher
  • large ovenproof frying pan or roaster
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Auxerrois/ Alsace, 2011
This sumptuous wine with low acidity and full body captures the flavorful dish very well. This mild white wine teases the gums with its fruity aromas.

Nutrition per serving

Cal
398
Protein
43g
Fat
16g
Carb
19g

Step 1/7

Preheat the oven to 180°C/ 355°F. Peel and halve potatoes. Depending on size, cook in salted water for 20 - 25 min. Drain and put back in the sauce pan to keep warm.
  • 200 new potatoes
  • salt
  • large sauce pan
  • oven
  • vegetable peeler
  • cutting board
  • knife

Preheat the oven to 180°C/ 355°F. Peel and halve potatoes. Depending on size, cook in salted water for 20 - 25 min. Drain and put back in the sauce pan to keep warm.

Step 2/7

Salt the pork and sear on all sides in a hot pan. Add pepper and cook in a preheated oven at 180°C/355°F with crushed garlic and fresh rosemary for approx. 10 – 15 min.
  • 350 pork tenderloin
  • 2 cloves garlic
  • 2 sprigs rosemary
  • salt
  • pepper
  • oven
  • large ovenproof frying pan or roaster

Salt the pork and sear on all sides in a hot pan. Add pepper and cook in a preheated oven at 180°C/355°F with crushed garlic and fresh rosemary for approx. 10 – 15 min.

Step 3/7

Remove the pork from the oven. Turn the oven down to 60°C/140°F and, once the oven has reached this temperature, put the tenderloin back in for approx. 10 – 15 min.

Remove the pork from the oven. Turn the oven down to 60°C/140°F and, once the oven has reached this temperature, put the tenderloin back in for approx. 10 – 15 min.

Step 4/7

Meanwhile, slice shallots into fine strips. Peel carrots and quarter lengthwise.
  • 1 shallots
  • 200 young carrots
  • potato peeler
  • cutting board
  • knife

Meanwhile, slice shallots into fine strips. Peel carrots and quarter lengthwise.

Step 5/7

Sauté the shallots in some vegetable oil until translucent. Add carrots and continue to cook. Deglaze pan with mineral water and season with sugar and salt and pepper.
  • vegetable oil for frying
  • 20 ml mineral water
  • 1 tsp sugar
  • salt
  • pepper
  • large frying pan with a lid
  • cooking spoon

Sauté the shallots in some vegetable oil until translucent. Add carrots and continue to cook. Deglaze pan with mineral water and season with sugar and salt and pepper.

Step 6/7

Pluck the tarragon from its stem and add to pan. Close the lid and cook for approx 5 - 8 min. until the carrots are soft.
  • 1 sprig tarragon

Pluck the tarragon from its stem and add to pan. Close the lid and cook for approx 5 - 8 min. until the carrots are soft.

Step 7/7

Add butter to potatoes and mash together with nutmeg, salt, and pepper. To serve, slice medallions of pork and place on the mashed potatoes with the carrots.
  • 25 butter
  • 1 pinch nutmeg
  • salt
  • pepper
  • potato masher

Add butter to potatoes and mash together with nutmeg, salt, and pepper. To serve, slice medallions of pork and place on the mashed potatoes with the carrots.