Pork Tenderloin with Mashed Sweet Potatoes and Corn
A great combination of taste and texture!
Ingredients
- 300 g pork tenderloin
- 400 g sweet potatoes
- 50 g butter
- 30 g sliced ham
- 1 piece boiled corn
- 60 ml red wine
- 10 g butter
- salt
- pepper
- 20 ml oil
Instructions
- Wash the sweet potatoes, add a bit of salt and wrap in aluminum foil. Place in a pre-heated oven at 180°C (355°F) and cook for about 45-60 minutes until they soften. Take them out of the oven, peel off the skin, and put the potatoes in a blender together with the butter.
- Meanwhile, place the sliced ham in the oven between 2 baking sheets and pressed by 2 trays, at approximately 140°C (285°F). When it browns and becomes crispy, remove from the oven and place on kitchen paper.
- Remove the excess skin and membrane from the pork tenderloin and season with salt and pepper. Put some oil in a re-heated pan and fry the pork for around 3 minutes on each side on high heat. Cook for another 3-4 minutes on each side on low heat (or transfer in the oven) and put aside.
- In the same pan, add the red wine and let it reduce until it halves in quantity. Then add a little cold butter and let it boil over high heat until it starts to thicken, then put aside.
- Fry the boiled corn with a little butter in a pan, turning on all sides.
- Play with the plating part or reproduce the plate from the picture.
Notes
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