Tenderloin with potato and cheese puree and pickled mushrooms
• 800 g of potatoes
• 30 g of hard cheese (+ 10 g for sprinkling)
• 1 clove of garlic
• 1 onion, finely chopped
• pork tenderloin (approx. 300-400 g)
• 1/3 jar of pickled mushrooms with carrots and onions OLE!
• 2 sprigs of rosemary
• 1 tablespoon of butter
• Salt & pepper
Rub the meat with salt, pepper, olive oil, rosemary and garlic (let it marinade).
Wash, peel and dice the potatoes. Boil in salted water until softened (about 15 minutes).
In a pot, cook the chopped onion over the hot butter until golden brown. Add the cooked, drained potatoes.
Puree while the potatoes are still warm (now you can add a tablespoon of butter – optional).
Add the grated cheese (30g). Mix it thoroughly. Season with salt and pepper.
Put the tenderloin on the hot oil. We throw in a sprig of rosemary. Cook on each side until it is browned (about 4 minutes on each side). Finally, add a larger teaspoon of butter to the hot pan. Take it off the heat and wait for about 2 minutes.
Place the potatoes in an ovenproof dish. Sprinkle the second portion of cheese and mushrooms with carrots.
Put everything in the oven (set to grill function) at approx. 180 Celsius degrees. Bake everything for about 15-20 minutes (depending on how you want to prepare the meat).