A little love letter
Dear parmesan crusted pork tenderloin,
Some dishes are for weeknights. You are for when the good plates come out.
Pork tenderloin, seared and tender, under a crust of parsley, chives, rosemary, thyme, parmesan, walnuts and panko that turns golden and crunchy. Underneath, a potato puree so silky with butter and milk that it feels like a small luxury. And on top, a bright, sharp gremolata with garlic, lemon and green apple oil to wake everything up.
You're the main course I make when friends come over and I want them to stay late. Date night too, if I'm honest. You look like a lot of effort, and you're actually very kind about it. That's my favorite kind of fancy.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Parmesan Crusted Pork Tenderloin
Pork tenderloin with a parmesan herb crust, silky potato puree and gremolata. About an hour, very dinner party, very impressive.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
temper the meat
The pork tenderloin should be at room temperature, so take it out of the fridge about 1 hour before cooking.make the herb crust
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.make the gremolata
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.boil the potatoes
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.prep the pork
Meanwhile, preheat the oven to 150°C. 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.sear & roast
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.mash the potatoes
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.rest the meat
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.plate & serve
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.Pairings
Is slightly pink pork safe?
Do I really need a meat thermometer?
Which potatoes make the best puree?
Why should the pork be at room temperature?
More pieces of happiness
Tell me how it went
A little love letter
Dear parmesan crusted pork tenderloin,
Some dishes are for weeknights. You are for when the good plates come out.
Pork tenderloin, seared and tender, under a crust of parsley, chives, rosemary, thyme, parmesan, walnuts and panko that turns golden and crunchy. Underneath, a potato puree so silky with butter and milk that it feels like a small luxury. And on top, a bright, sharp gremolata with garlic, lemon and green apple oil to wake everything up.
You're the main course I make when friends come over and I want them to stay late. Date night too, if I'm honest. You look like a lot of effort, and you're actually very kind about it. That's my favorite kind of fancy.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Parmesan Crusted Pork Tenderloin
Pork tenderloin with a parmesan herb crust, silky potato puree and gremolata. About an hour, very dinner party, very impressive.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
