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🍽️ Juicy Pork Fillet with Fluffy Mashed Potatoes

545 kcal · 30 min · 4 servings

Ingredients

• 4 large starchy potatoes
• 1 tbsp butter
• 250 ml milk
• truffle oil
• 600 g pork fillet
• 1 sprig rosemary
• olive oil (for frying)
• 1 splash white wine
• 1 tbsp butter
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the potatoes and cut them into four equal pieces.
3. 3. Place the potato pieces in a pot with salted water.
4. 4. Boil the potatoes for about 25 minutes until they are cooked through.
5. 5. Drain the cooking water.
6. 6. Press the potatoes through a potato ricer into a bowl.
7. 7. Heat the milk together with the butter in a small pot until the mixture boils.
8. 8. Pour the hot milk-butter mixture slowly over the potatoes while stirring.
9. 9. Season the mashed potatoes finally with salt and a few drops of truffle oil.
10. 10. Cut the pork fillet into thick slices (medallions).
11. 11. Season the meat slices evenly with salt and pepper.
12. 12. Heat some olive oil in a frying pan.
13. 13. Add fresh rosemary sprigs to the hot oil.
14. 14. Fry the pork medallions in the pan.
15. 15. Cook the meat until it is tender pink inside and golden brown on the outside.
16. 16. Remove the cooked meat from the pan and set it aside.
17. 17. Pour off the excess cooking fat from the pan.
18. 18. Melt some butter in the still warm pan until it foams.
19. 19. Deglaze the pan with white wine by adding the wine and swirling the pan.
20. 20. Place the meat on pre-warmed plates.
21. 21. Pour the hot sauce from the pan over the meat.

Nutrition per serving

• kcal: 545
• Protein: 42 g · Fett/Fat: 29 g · Carbs: 34 g