Pork tenderloin with tarragon carrots and mashed potatoes

Based on 22 ratings
Julie

Julie

Editor-in-Chief

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
shallot
20 ml sparkling mineral water
1 sprig tarragon
25 g butter
1 tsp sugar
¼ tsp nutmeg
vegetable oil for frying
salt
pepper
Metric
Imperial

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

Cal
398
Protein
43 g
Fat
16 g
Carb
19 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.
    • 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.