Pork tenderloin with tarragon carrots and mashed potatoes

Pork tenderloin with tarragon carrots and mashed potatoes

Based on 29 ratings
In app
Difficulty
Medium 👍
Preparation
80 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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
¼ tsp
nutmeg
vegetable oil for frying
salt
pepper

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Utensils

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

Nutrition per serving

Cal398
Fat16 g
Protein43 g
Carb19 g
  • 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 g 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 g 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 g 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 g butter
    • ¼ tsp 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.

  • Enjoy your meal!

    Pork tenderloin with tarragon carrots and mashed potatoes

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