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🍽️ Slow-Roasted Pork Tenderloin with Pumpkin Vegetables and Truffle Mashed Potatoes

550 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Mustard 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Potatoes, floury 1 kg
• Hokkaido pumpkin 1 pc.
• Thyme, fresh 10 g
• Oil 3 tbsp
• White wine, dry 200 ml
• Burgundy sauce 300 ml
• Apples, green 2 pc.
• Nutmeg, ground pinch
• Butter 2 tbsp

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan.
2. 2. Wash the pork tenderloin thoroughly and pat it dry with a kitchen towel.
3. 3. Remove all visible sinews from the meat.
4. 4. Coat the tenderloin thinly with mustard.
5. 5. Season the meat generously with salt and pepper.
6. 6. Place the tenderloin in a baking dish.
7. 7. Cook the meat in the oven for about 35 to 40 minutes.
8. 8. Peel the potatoes and cut them into small cubes.
9. 9. Put the potato cubes into a pot with salted water.
10. 10. Bring the water to a boil.
11. 11. Cook the potatoes until soft over medium heat for approx. 20 minutes.
12. 12. Wash the pumpkin and cut it in half lengthwise.
13. 13. Remove the seeds from the pumpkin using a spoon.
14. 14. Cut the pumpkin flesh into cubes.
15. 15. Wash the thyme and dry the leaves.
16. 16. Pluck the thyme leaves off the stems.
17. 17. Heat 2 tablespoons of oil in a pan over medium heat.
18. 18. Fry the pumpkin until golden brown for approx. 4 to 5 minutes.
19. 19. Deglaze the pumpkin with white wine.
20. 20. Cook the vegetables until soft over low heat for approx. 10 minutes.
21. 21. Warm the Burgundy sauce in a pot over low heat.
22. 22. Peel the apples and cut them into quarters.
23. 23. Remove the core of the apples.
24. 24. Dice the apples.
25. 25. Add the apple cubes to the pumpkin in the pan.
26. 26. Continue cooking the vegetables for approx. 5 minutes.
27. 27. Take the pork tenderloin out of the oven.
28. 28. Heat 1 tablespoon of oil in a separate pan over high heat.
29. 29. Sear the tenderloin in the hot oil for approx. 2 minutes on all sides.
30. 30. Wrap the meat in aluminum foil.
31. 31. Let the tenderloin rest for approx. 5 minutes.
32. 32. Drain the cooking water from the potatoes.
33. 33. Mash the potatoes in the pot into puree using a potato masher.
34. 34. Season the puree with nutmeg, butter, and salt.
35. 35. Season the pumpkin vegetables finally with salt and pepper.
36. 36. Slice the pork tenderloin.
37. 37. Plate the meat, the puree, the vegetables, and the sauce.
38. 38. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 550
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 40 g