Pork Tenderloin with Onion Mash
This pork tenderloin dish is a delightful combination of succulent meat, creamy mashed potatoes, sweet caramelised onions, and savoury mushrooms, all brought together by a rich, thick sauce. It’s a comforting and lovely meal perfect for any occasion.
This pork tenderloin dish is a delightful combination of succulent meat, creamy mashed potatoes, sweet caramelised onions, and savoury mushrooms, all brought together by a rich, thick sauce. It’s a comforting and lovely meal perfect for any occasion.
Servings 4 People
Ingredients
Pork Tenderloin Ingredients:
- 2 large pork tenderloins approximately 500g each
- salt to taste
- pepper to taste
- 2 tbsp olive oil
Mashed Potatoes Ingredients:
- 1 kg potatoes peeled and cubed
- 50 g unsalted butter
- 100 ml milk
- salt to taste
Caramelised Onions Ingredients:
- 2 large onions thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
Cream Sauce Ingredients:
- 250 ml chicken stock or vegetable stock
- 100 ml white wine
- 200 ml double cream
- 1 tbsp flour
- 1 tbsp unsalted butter
- 1 tsp dried thyme
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Season the pork tenderloins with salt and pepper.2 large pork tenderloins, salt, pepper
- In a large oven-safe skillet, heat olive oil over medium-high heat.2 tbsp olive oil
- Sear the pork tenderloins on all sides until browned.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 70°C (160°F).
- Remove from the oven and let rest for 10 minutes before slicing.
- Boil the potatoes in salted water until tender, about 15-20 minutes.1 kg potatoes
- Drain and mash with butter, milk, and salt until smooth.50 g unsalted butter, 100 ml milk, salt
- In a large pan, melt butter over medium heat.2 tbsp unsalted butter
- Add the onions and cook, stirring occasionally, until soft and golden brown, about 20 minutes.2 large onions
- Stir in sugar and balsamic vinegar, and cook for an additional 5 minutes.1 tbsp sugar, 1 tbsp balsamic vinegar
- In a separate pan, heat olive oil and butter over medium heat.1 tbsp olive oil, 1 tbsp butter
- Add the mushrooms and sauté until they are golden and tender, about 10 minutes.250 g mushrooms
- In the same skillet used for the pork, melt butter and stir in flour to form a roux.1 tbsp unsalted butter, 1 tbsp flour
- Gradually whisk in the stock and wine, cooking until slightly thickened.250 ml chicken stock, 100 ml white wine
- Stir in the cream and thyme, and season with salt and pepper.200 ml double cream, 1 tsp dried thyme, salt, pepper
- Simmer until the sauce reaches the desired thickness.
- Slice the rested pork tenderloin.
- Serve the slices over a bed of mashed potatoes.
- Top with caramelised onions and mushrooms.
- Drizzle with the thick sauce.
Nutrition
Calories: 1857kcal | Carbohydrates: 64g | Protein: 199g | Fat: 84g | Saturated Fat: 38g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 707mg | Sodium: 636mg | Potassium: 5108mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1463IU | Vitamin C: 57mg | Calcium: 183mg | Iron: 12mg