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🍰 Tender pork fillet on creamy sweet potato mash with gingerbread jus and crispy Brussels sprouts

550 kcal · 90 min · 4 servings

Ingredients

• 8 Pork medallions (each 80 g (pork tenderloin))
• 2 tbsp Oil
• 1 tbsp Honey
• 0.2 Liter Red wine
• 100 ml Roast stock
• 1 Gingerbread cookie (or 1 herb print, finely ground)
• 400 g Sweet potato(es)
• 50 ml Cream
• 50 ml Milk
• 400 g Brussels sprouts (ready for kitchen)
• 1 tbsp Butter
• 2 tbsp Breadcrumbs
• Salt and pepper
• Nutmeg

Instructions

1. 1. Wash the sweet potatoes under running water.
2. 2. Peel the sweet potatoes completely.
3. 3. Cut the vegetables into small, even cubes.
4. 4. Place the sweet potato cubes in a pot with salted water.
5. 5. Cook the pieces until fully tender.
6. 6. Drain the water and let the potatoes steam dry in the pot.
7. 7. Place the pot back on the stove.
8. 8. Add the warmed cream and milk.
9. 9. Season the mixture with salt and pepper.
10. 10. Add a pinch of nutmeg.
11. 11. Stir the mixture vigorously with a whisk.
12. 12. Continue stirring until the mash is completely smooth and creamy.
13. 13. Finally, taste the mash.
14. 14. Adjust the seasoning if necessary.
15. 15. Preheat the oven to 160 °C fan-forced.
16. 16. Heat rapeseed oil in a pan.
17. 17. Sear the pork medallions.
18. 18. Season the meat with salt and pepper.
19. 19. Place the medallions in the preheated oven.
20. 20. Bake the meat for about 12 minutes.
21. 21. Deglaze the frying pan with red wine.
22. 22. Stir the honey into the liquid.
23. 23. Let the wine reduce almost completely.
24. 24. Add the meat stock to the sauce.
25. 25. Crumble a piece of gingerbread into the sauce.
26. 26. Let the sauce reduce further if necessary.
27. 27. Check the consistency of the sauce.
28. 28. Season the sauce to taste with appropriate spices.
29. 29. Place the Brussels sprouts in boiling water.
30. 30. Blanch the Brussels sprouts briefly (cook briefly in boiling water).
31. 31. Heat butter in a pot.
32. 32. Sauté the pre-cooked Brussels sprouts in the butter.
33. 33. Season the Brussels sprouts with salt and nutmeg.
34. 34. Add breadcrumbs.
35. 35. Continue frying the Brussels sprouts.
36. 36. Continue frying until the breadcrumbs are golden brown.
37. 37. Spread the sweet potato mash on a flat plate.
38. 38. Place the pork medallions to the side.
39. 39. Place the Brussels sprouts to the side as well.
40. 40. Pour the meat sauce over the meat.
41. 41. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 550
• Protein: 34 g · Fett/Fat: 22 g · Carbs: 54 g