This dish is a personal creation of mine. It came to me one day,when I had a pork tenderloin in the fridge, and some leftover peas and little gem lettuce. I can honestly say it’s pretty easy and very tasty. give it a go. What you want to serve it with is entirely up to you. I served it with some oven roasted potato wedges. Enjoy 😉
300g of pork tenderloin
4 large potatoes- cleaned, unpeeled, cut into eights
about 200g of frozen peas
200ml of heavy whipping cream
1/2 of chicken stock cube
1 large shallot- diced
2 garlic cloves, chopped or pressed through a garlic press
1 tsp of flour
2 tbsp of butter
50ml of white wine
1 tsp of thyme, 1/2 tsp of rosemary, 2 cloves of garlic and 2 tbsp of olive oil for the pork-marinade.
1) I mix the olive oil,pepper,garlic and herbs into a paste, and smear the tenderloin with it. I let it marinade in room temperature,covered for about an 30min.
2) in the meantime you can season your potatoes however you like- I use a simple mix of salt,pepper and olive oil. You can add any herbs you like at this stage. They will take about 30-35 in 190-200C oven to bake until deep golden colour,and become crisp.
3) I put 1tbsp of butter in the pan, and let it melt. I add the shallot and garlic and fry for about 2-3 min on small-medium heat, I don’t want the shallot to colour,just to sweat it off. Add the flour and cook it off,so its not raw.(about a minute)Then I add the wine and let it evaporate, reduce by half. That’s the moment to throw in your cleaned,sliced lettuce and the peas. fry for about 2-3 minutes and add your 1/2 stock cube and cream. cook for 1-2 minutes further. If you think it’s too thick-add a dash of water to loosen it up a little. taste at the end for salt, season generously with pepper. Your stewed french style greens are ready.
4) take your tenderloin and sear on each side in 1 tbsp of butter. let it brown up nicely,before putting it into the oven with the potatoes ,drop the temperature in the oven to 150-160 and bake together with the potatoes for about 7-10min, depending on how well done you like your meat. If you’re not sure about how well done it is, press the meat, if it feels firm to the touch,with a slight bounce- it’s medium-medium well-a perfect way to serve pork tenderloin in my opinion.
5) let your meat rest for about 3-5 minutes,so all the juices return to the center. heat up your greens, serve a generous portion of greens and the cream sauce in the bottom of the plate. slice your meat into 6 equal slices- not too thin- and place on top. Serve potatoes on the side.
Dig in 😉