Pork Tenderloin with sautéed potatoes

This is one of my favourite dishes and has been tried and tested by people who have read my recipe on different food forums. This one also comes with a delicious home-made pepper sauce.

Ingredients:

Pork tenderloin fillet 1
Potatoes 600 gms
Onions 2
Mushrooms 200 gms
Peas 200gms fresh/frozen or a can
Garlic 5 cloves
Rosemary 1 tsp
Olive oil & butter

Method:
Cut slits into the tenderloin about 2 cm apart and about ¾ of the way through. Crush 2 cloves of garlic and add 1 tsp of rosemary together with a little olive oil.Rub the mixture all over the tenderloin and set to one side.
Next peel, wash and cut the potatoes into chunks, cut the mushrooms into halves or quarters depending on the size and peel and slice the onions.
Gently fry the remaining garlic in a pan with olive oil and butter to add some flavour and then remove it from the pan, then sauté the potatoes in the garlic infused oil and butter. Fry the mushrooms and onions when the potatoes are almost cooked.

To cook the tenderloin simply pan fry it in hot olive oil and butter until it is brown all over, then transfer it to a hot oven 150°c for 10 mins.                                                                                                                          

 

After 10 minutes remove the tenderloin from the oven and place on a warm plate and cover with foil to allow the meat to rest. Put the peas on to cook whilst the meat is resting. Now it's time to make the sauce using the same pan that was used to pan fry the tenderloin.                                                                            

Quickly fry off a few finely chopped mushrooms in the meat juices, grind a teaspoon of whole peppercorns in the pestle and mortar and add to the juices of the pan, then cook the crushed peppercorns for about 1 min. add a splash of water to slightly de-glaze the pan, followed by about 3 to 5 tablespoons of dark soy sauce.

Allow to reduce ever so slightly slightly, remove from the heat and then add double cream to get the texture of pepper sauce. Whisk everything together over a low heat and serve over the tenderloin or transfer the sauce to a warm gravy boat for self service.

 

There you have it, pork tenderloin with sautéed potatoes, mushrooms, onions and peas in a pepper sauce.