Description
Recommended Equipment
- sharp knife
- cutting board
- medium-sized bowl
- small bowl
- grater
- medium-sized pot
- oven
- large pan
- thermometer
- small pot (or microwave)
- potato masher
- fine sieve
Ingredients
Units Scale
PORK TENDERLOIN
- 500 grams pork tenderloin
- 1 tbsp clarified butter
- salt
PARMESAN HERB CRUST
- 10 grams fresh parsley
- 5 grams fresh chives
- 2.5 grams fresh rosemary
- 2.5 grams fresh thyme
- 20 grams parmesan
- 20 grams panko bread crumbs
- 1/2 tsp Dijon mustard
- 1 tbsp butter
- 10 grams walnuts
POTATO PUREE
- 1 kilogramm potatoes
- 150 milliliters full-fat milk
- 30 grams butter
- salt, pepper & nutmeg to taste
GREMOLATA
- 10 grams fresh parsley
- 1 garlic clove
- 4 tbsp Green Apple Oil
- juice of half a lemon
- salt & pepper to taste
Instructions
PREPARATIONS
- The pork tenderloin should be at room temperature, so take it out of the fridge about 1 hour before cooking.
- Here is the recipe for the Green Apple Oil. You’ll need about 4-5 tablespoons of it.
INSTRUCTIONS
- First, prepare the Parmesan herb crust. Finely chop parsley, chives, rosemary, thyme, and walnuts. Grate the Parmesan finely. Mix everything together with panko, Dijon mustard, and melted butter in a medium-sized bowl until you get a crumbly mixture. Set aside.
- Finely chop the parsley and place it in a small bowl. Peel the garlic clove, grate it finely, and add it to the parsley. Halve the lemon and add the juice of one half. Now add the Green Apple Oil and mix everything well. Season with salt and pepper. Set aside.
- Next, fill a medium-sized pot with cold water. Peel the potatoes, cut them into large pieces, and place them in the water. Boil the potatoes for about 20 minutes.
- Meanwhile, preheat the oven to 150°C / 300°F. Wash the pork tenderloin and dry it well. Trim the meat, removing the silver skin and any white fat with a sharp knife. Rub a little salt all over the meat and set aside.
- Heat some clarified butter in a pan and sear the meat on all sides. Remove the meat from the pan and place it on a baking sheet. Spread the herb crust evenly over the entire meat and press it down well. Place the meat in the oven and cook for about 20 minutes until the internal temperature reaches about 55°C / 131°F.
- In a small pot or microwave, warm the milk and butter until the butter has melted. Set aside. Once the potatoes are soft, drain the water and pour the warm milk and melted butter over the potatoes. Mash the mixture with a potato masher. Season with salt, white pepper, and grated nutmeg. If you want the mash to be even finer, you can push the potato mixture through a fine sieve. Keep the mashed potatoes warm.
- When the meat has reached its internal temperature, take it out of the oven and let it rest for 3-5 minutes. During this time, the internal temperature will rise to about 60/61°C /140/142°F, making it tender and slightly pink inside.
- While the meat is resting, divide the mashed potatoes among the plates. After the resting time, cut the meat into thick slices with a sharp knife and place them upright next to the mashed potatoes. Spread the gremolata over the mashed potatoes. Finally, drizzle a little Green Apple Oil on the plate for garnish.
- Cook Time: 60 min
