Pork tenderloin with tarragon carrots and mashed potatoes

Pork tenderloin with tarragon carrots and mashed potatoes

Based on 29 ratings

Difficulty

Medium 👍

Preparation

80 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

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

How-To Videos

how-to-grate-nutmeg

How to grate nutmeg

creamy-mashed-potatoes

Creamy mashed potatoes

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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