FESTIVE PORK TENDERLOIN WITH CREAMY PEA PUREE AND POTATO ROSETTES
A perfect complete plate for your holiday menu featuring juicy pork tenderloin paired with silky pea puree infused with mint and parmesan, alongside elegant, golden potato rosettes. A beautiful and delicious dish to impress your guests!
π Prep Time: 15 min
π³ Cook Time: 50 min
π° Yield: 4 servings
π₯© Ingredients
Pork Tenderloin:
- 1 pork tenderloin
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Pea Puree:
- 200 g frozen peas
- 1 small onion
- 1 small potato
- 250 ml chicken broth
- 3-4 fresh mint leaves
- 1 tbsp grated parmesan
- 1 tbsp olive oil
- Salt and black pepper
Potato Rosettes:
- 1 kg starchy potatoes
- 50 ml hot milk
- 70 g butter
- 3 heaping tbsp grated parmesan
- 1 egg
- Salt and black pepper
- 1 tsp sweet paprika
- 1 tbsp olive oil
π©βπ³ Instructions
- Prepare the Pork Tenderloin:
- Remove pork tenderloin from the fridge 1 hour before cooking.
- Sprinkle salt and freshly ground black pepper on a clean surface. Roll the tenderloin through the seasoning. Let rest while preparing other components.
- Make the Pea Puree:
- In a saucepan, sautΓ© finely chopped onion in olive oil until softened.
- Add peas, diced potato, and chicken broth. Season with salt and pepper. Cover and simmer until potato and peas are tender.
- Drain peas and potato, reserving broth.
- Blend peas, potato, and mint leaves, gradually adding reserved broth until smooth and fluffy.
- Pass puree through a fine sieve for extra smoothness.
- Stir in parmesan until melted. Keep warm or reheat gently if cooled.
- Prepare the Potato Rosettes:
- Peel potatoes, boil in salted water until fork-tender. Drain and mash very finely.
- Stir in hot milk, butter, and parmesan until melted and smooth. Season with salt and pepper.
- Beat egg and mix thoroughly into the potato mixture.
- Fill a piping bag fitted with a plain 1.5 cm nozzle and pipe small rosettes onto a baking sheet lined with parchment paper.
- Brush rosettes lightly with olive oil.
- Bake at 200Β°C (390Β°F) for 30 minutes until golden.
- Remove and brush with a mixture of olive oil and paprika.
- Cook the Pork Tenderloin:
- Heat olive oil in a large pan. Sear tenderloin, placing the thinner end underneath for even thickness.
- Brown for 2 minutes on each side and 30 seconds on the edges.
- Transfer to an ovenproof dish and roast at 220Β°C (430Β°F) for 10 minutes.
- Remove, cover with foil, and rest for 10 minutes before slicing.
- Serve:
- On plates, spread a portion of pea puree, arrange slices of pork tenderloin seasoned with a pinch of sea salt and freshly ground black pepper.
- Add two potato rosettes alongside.
π‘ Tips
- Letting the pork tenderloin rest at room temperature before cooking helps it cook evenly.
- For the smoothest pea puree, pass it through a fine sieve.
- Use starchy potatoes for fluffy, pipeable rosettes.
- Resting the meat after roasting ensures juiciness and tenderness.
π Perfect For
- Holiday and festive dinners
- Elegant family gatherings
- Impressing guests with a complete, balanced meal
π Final Thoughts
This festive pork tenderloin plate offers a harmonious blend of juicy meat, fresh herbaceous pea puree, and beautifully crisp potato rosettes. Itβs a sophisticated dish thatβs surprisingly simple to prepare and sure to delight everyone at your holiday table.