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SORAT Hotels
Oven baked pork tenderloin

Oven baked pork tenderloin

Parduin restaurant Brandenburg


Prep time
Cook time
Servings4 people
Skill levelExpert

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Tenderloin – lean and versatile. This lean, incredibly versatile cut of pork moves easily. There are many ways to serve; we recommend leaf spinach and duchess potatoes.

Ingredients

For the tenderloin
  • 800 grams tenderloins
  • Rapeseed oil
  • 20 grams fresh ginger
  • 1 stalk lemongrass
  • 1 lemon
  • 1 spring rosemary
  • 1/4 cup fresh or canned beef broth
  • 1/4 cup dry red wine
  • 1/4 cup balsamic vinegar
For the vegetable
  • 50 grams red onions
  • 1 garlic clove
  • 1 leek
  • 300 grams leaf spinach
  • 2 tablespoon vegetable oil
  • 50 ml vegetable broth
  • Nutmeg
  • Ground white pepper
  • Salt
For the duchess potatoes
  • 600 grams floury potatoes
  • 50 grams butter
  • 6 egg yolks
  • Ground white pepper
  • Salt

Instructions

  • The tenderloin: Cut out the sinews of a piece of meat and cut into dice with 200 grams. Put the rapeseed oil in a pan large enough to hold the whole tenderloins in one layer. Sprinkle with rosemary, garlic, sliced ginger and lemongrass, turn the pork in the mixture to brown it all over. Then glaze with lemon juice and beef broth, red wine and balsamic vinegar. Remove the fillet from the pan, wrap in in aluminium foil and bake for at least 45 minutes in an oven preheated to 190 degrees. Reduce the meat juice in the pan, pass through a sieve and prepare to a sauce.
  • The vegetable: Heat the oil in a large frying pan or pot. Add the finely sliced onion and chopped garlic. Cook over a high heat until fragrant, 1 minute; mixing well. Add leek and spinach and saute lightly for three minutes; stir to combine. Glaze with vegetables broth, let simmer for short time until the broth is reduced, do not overcook. Season with salt, fresh white ground pepper and nutmeg.
  • The duchess potatoes: Peel and cook the potatoes in boiling water until fork-tender, about 25 minutes. Drain and strain them through a press or mash. Cool the potatoes for about 20 minutes at room temperature. Add room temperatured butter and the five egg yolks, season with salt and nutmeg; mixing well. You might use 3 tablespoons cream for adding in more to achieve desired consistency and for refining. Season with more salt, pepper nutmeg if needed to taste. Spoon the potato mixture into a pastry bag fitted with a large star tip. Pipe the mixture into 12 mounds onto a large greased baking sheet. Drizzle one egg yolk over the potatoes. Set oven to 225 degrees. Bake for about 10 minutes or until golden brown.

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