Pork Tenderloin with Mashed Sweet Potatoes and Corn

Name: Pork Tenderloin with Mashed Sweet Potatoes and Corn
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
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

User Reviews

4.9

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
2 servings
Course
Main Course
Cuisine
International

Pork Tenderloin with Mashed Sweet Potatoes and Corn

Iris Warren

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A great combination of taste and texture!

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Ingredients

Servings

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

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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.