Pork Tenderloin Under Parmesan Cover With Vanilla ... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I am not a mashed potato fan anymore, when I was a child I loved it, but since I made it with pistachios, I was keen to do it again in another way. Ingredients:
500 g purple potatoes |
50 g butter |
50 ml milk |
half vanilla bean |
50 g sliced almond |
salt |
bean |
bacon |
stock |
1 pork tenderloin |
2 egg whites |
3 tablespoon parmesan |
2 tablespoon bread crumbs |
thyme |
pepper |
Directions:
1. Peel potatoes, cut in cubes and cook in salted water. Mash potatoes, add butter, milk and salt vanilla bean pulp, almond.
2. Slice bean and precook in some stock. Heat butter, add bacon after it is fried add beans and some more stock. Cook for another 3 minutes.
3. Slice pork, add salt and pepper, fry in butter. Beat egg white with a pinch of salt, add thyme, parmesan and bread crumbs, and mix well. Place fried meat in a buttered form, but one teaspoon egg white mixture on top and bake for 7 minutes on 200°C or until they get a bit brown.
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