Roast Pork Tenderloin with Parmentier potatoes

Now this is a super quick roast to make and it’s the most hassle free. The potatoes are so crispy and delicious with the added herbs and parmesan! YUM! Now the gravy doesn’t look too appetising but it was tasty and i had clean plates from both of the kids.. I think the addition of some creme fraiche at the end would make this look more appealing to eat but it tasted good!! Pork, sage, onion and apple! Winning combination!

 

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What you’ll need:

  • Maris piper potatoes
  • Pork tenderloin
  • Fresh Sage
  • Onion
  • Garlic clove
  • Apple
  • White wine
  • 100ml stock
  • Parmesan
  • Fresh rosemary
  • Carrota
  • Creme fraiche

What you need to do:

  • Start with your potatoes as these will take longer! Dice them then add to a baking tray. Add olive oil and some rosemary oil if you have it, add some fresh rosemary sprigs and some garlic powder. Pop into the oven for 35/40 mins, turning and shaking the potatoes half way and then top with grated parmesan for the last 5 minutes.
  • In a large skillet/saute pan add a chopped apple, some sage leaves, a chopped onion and a crushed garlic clove. Fry these in a little oil.
  • Add your pork tenderloin and brown all sides.
  • Now pop this into the oven for 15 minutes.
  • Now take your pork out and cover with foil to sit for a few minutes while you finish off your gravy.
  • To your saute pan with the onion and sage add 100ml of stock and season well. Reduce the sauce by half until you have a thick gravy. If you need to speed this up simply add some cornflour. You can also stir through some creme fraiche.
  • Chop the pork up into medallions and pop back into the pan and serve with your crispy potatoes and some steamed carrots. 

This is a super speedy meal to make on a Sunday when you just want simple!!

Enjoy! xx

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