Whole-roasted pork tenderloin with mushroom sauce and raw fried potatoes
Send hooray to all stovetop lovers ⚓️This week I offer an old restaurant classic that was standard at large conferences when I started working as a waiter in the 80s. Back then it was called pork noisette, but it has to be fancy, so nowadays it's called pork tenderloin. To be completely correct, it's a boned chop line and nothing else. In any case, I got hold of a really nice piece which I roast whole on the grill and serve with port wine stewed mushrooms and raw fried potatoes. This is a really nice dish that suits any Saturday lunch. Or dinner too for that matter. The cow farm in which we recorded the episode is located at Häcklinge gård in Alunda, Uppland. The meat in the film comes from their farm shop. Recipes are available for printing on my website. There are also all the previous films I recorded. All completely free of charge, of course. https://kaptenmat.se/helstekt-flaskytterfile-med-champinjonsas-och-rastekt-potatis/
Equipment
- Frying pan or frying pan
- Spatulas
- Frying shovel
- Knife
- Mandolin
- Cutting board
- Thermometer
- Tasting spoons
Ingredients
- 600 gram pork tenderloin, boneless cutlet, pork noisette
- 1 bundle thyme
- 1 kg potato
- rapeseed oil
- butter
- salt
- black pepper
Mushroom sauce with port wine
- 300 gram forest mushrooms
- 1 yellow onion
- 100 gram butter
- 2 tbsp flour
- 1 dl port (preferably white port)
- 2,5 dl cream
- 2,5 dl milk
- 50 gram Gorgonzola
- salt
- black pepper