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Pork Tenderloin and crispy vegetables on mashed turnip

Pork fillet and crispy vegetables on mashed turnips. Today I go back again on my workhorse made of flesh: the pig. Today I invite you to dinner to try this dish, simple but choreography, perfect for a dinner during which you want to make sure that the Diners say ' wow '. In fact I have prepared for my mother-in-law. You know me very piacce cook this kind of meat, very versatile and also quite inexpensive compared to other types. We therefore suggest you take a look at all my RECIPES WITH PORK: you will find some fine and some’ complex and other very easy, as always good ARTIST OF MILK PORK, that on my YouTube channel you can also find inVIDEO RECIPE

Today's recipe is really delicious: fillet of pork, naturally soft, is simply baked casserole, served on a white Turnip puree and sautéed mixed vegetables. Really easy to make, Although there are three preparations but all very simple, It is a chic way to present the meat. The Gourmand touch is the sauce, a few of the cooking of pork, flavorful and out of touch decided. Impossible that doesn't like, unless you are vegetarian!

PORK TENDERLOIN AND VEGETABLES CRISP ON PURE 'RAPE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 800 grams of pork tenderloin in one piece
  • salt and pepper
  • Sage and Rosemary as required
  • extra virgin olive oil as required
  • 20 grams of cold butter
  • 200 ml dry white wine
  • 150 milliliters of veal gravy or vegetable stock
  • flour, just enough for dusting thread
  • FOR PURE 'RAPE
  • 4 turnips
  • whole milk as required
  • salt and pepper
  • 30 grams of butter
  • grated pecorino cheese Dop as required
  • FOR VEGETABLES CRISP
  • 2 Zucchini
  • 1 red bell pepper
  • 150 grams of mushrooms
  • 2 carrots
  • 8 fresh onions
  • enough chives
  • salt and pepper
  • extra virgin olive oil as required
  • 25 grams of butter

PROCEEDINGS

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Pork fillet and crispy vegetables on mashed turnips

For the pork tenderloin, salt and pepper the fillet, then flour on each side, Sprinkle some Sage and a few sprigs of Rosemary and tie with kitchen Twine. Brown the tenderloin on all sides in a pan with extra virgin olive oil until browned, then Deglaze with white wine. Once the alcohol has evaporated, Add the veal gravy or broth, cover and cook for 20 minutes. If you want to be sure that the meat is cooked but rosy inside and juicy, It would be best to use a meat thermometer: the pork tenderloin is cooked when the heart has reached a temperature of 66 degrees. Once cooked, remove the meat from the Pan and keep hot. Strain the cooking liquid, do restrict where necessary and finish by adding cold butter, diced, stirring until you get a shiny background, thick and slushy (If he had not yet reached the desired density, dissolve half a teaspoon of cornstarch or potato starch in a bucket of cold water, joined at the bottom and cook until it is thick as you wish).

For the mashed turnips, wash the turnips, cut into slices and cook over low heat covered with whole milk until very tender. Drain turnips keeping aside the cooking liquid. Mix turnips combining much cooking liquid as needed to reach the consistency you desire (I have dense but not too, but you can make a very thick puree), season with salt, pepper, drizzle with the butter and grated pecorino.

For crunchy vegetables, wash all the vegetables. Cut into slices the courgettes and carrots and chopped bell pepper. Halve the spring onions lengthwise. Pour into a large saucepan with a drizzle of oil and start cooking vegetables, that must be all nicely crispy, from carrots. Fry the carrots and cook for 5 minutes (joining if necessary a little’ vegetable stock or water), then add peppers. After 5 minutes add the spring onions and Zucchini. Season with salt and pepper and sauté for a few minutes so that the vegetables crisp, brilliantly colored SUSU. Jump in a separate pan the mushrooms with a little olive oil, high heat, for 2 minutes when the vegetables are cooked, Add the mushrooms and chopped chives, then add the butter to make them shiny and adjust salt if necessary.

Cut the pork tenderloin into 4 fairly thick parts.

Composition of the dish: pour on the bottom of each dish mashed turnips, lay the sauteed vegetables (use a pastry rings so that the pot is ordered) and place the fillet over vegetables. Garnish with the cooking of the meat and serve immediately.

THE PAIRING: A Franciacorta Docg is the wine that we recommend for this recipe, elegant and refined. Here, the delicacy of vegetables and pork cooked to perfection are enhanced by the fresh taste and complex Regium, a brut millesimato produced with grapes Chardonnay, carefully selected from Winery La Valle, in Rodengo Saiano, in the province of Brescia. In this wine, the classic scents of bread crust are accompanied by delicate hints of spices, balanced acidity, and an elegant taste given by five years of aging on Lees.

Pork Tenderloin and crispy vegetables on mashed turnip
Pork Tenderloin and crispy vegetables on mashed turnip

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