Pork Tenderloin with Chili Cream, Baked Carrots and Potatoes

Description

A balanced and tasty second course, perfect for surprising with a gourmet touch: tender pork meets chili cream and a crunchy side dish of baked vegetables.

Doses : 2 people
Difficulty : Medium
Preparation time : 15 minutes
Cooking time : 45 minutes

Allergens :

• Lactose (cream)
• Sulphites (chili cream)

Ingredients:

For the pork tenderloin :

• 2 pork fillets (about 150-180 g each)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 1 sprig of rosemary (optional)

For the chili cream :

• 2 tablespoons of chili cream
• 3 tablespoons of cooking cream
• 1 teaspoon extra virgin olive oil
• Salt to taste

For the side dish :

• 2 medium potatoes
• 3 carrots
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh rosemary to taste

Preparation:

1. Prepare the side dish:

1. Preheat the oven to 200°C.
2. Clean and cut the potatoes : peel the potatoes and cut them into wedges. Season with 1 tablespoon of oil, salt, pepper and rosemary. Spread them on a baking sheet lined with baking paper.
3. Prepare the carrots : Peel the carrots and cut them into sticks. Season with the remaining oil, salt, pepper and rosemary. Add the carrots to the same pan as the potatoes.
4. Bake for about 40-45 minutes, stirring occasionally, until the potatoes are golden and crispy and the carrots are tender.

2. Cook the pork tenderloin:

1. Heat a skillet with 1 tablespoon olive oil over medium-high heat.
2. Brown the pork fillets : salt and pepper to taste, then cook them in the pan for about 4-5 minutes per side, until they are golden brown on the outside and cooked through on the inside (if you prefer, you can use a kitchen thermometer for more precise cooking; the pork should reach 63°C on the inside).
3. Remove the pork tenderloins from the pan and let them rest under aluminum foil for 5 minutes.

3. Prepare the chili cream:

1. Combine the chili paste with the cooking cream in a small saucepan.
2. Heat over low heat, stirring constantly to blend the flavors. Add the olive oil and season with salt.
3. When the cream is well blended and hot, remove from the heat.

4. Composition of the dish:

1. Place the pork fillets on serving plates.
2. Pour the hot chili cream over each fillet, making sure to cover the meat evenly.
3. Serve with the side of baked potatoes and carrots , arranging them next to the fillet.

Suggestion:

If you want an even tastier dish, you can add a sprinkling of grated parmesan cheese on the chili cream before serving.

Enjoy your meal and thank you for choosing this recipe!