Pork tenderloin with purple potato puree and berry dressing
The pork tenderloin wrapped in bacon is first seared in a pan and then finished in the oven, resting on a simple bed of vegetables. It is served alongside a purple potato puree and a warm berry sauce made with red wine. Purple potatoes boil faster than other varieties, so they should be checked early to avoid becoming too soft. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: 35-40 minutes in the oven at 180 degrees Celsius, plus the time for boiling and searing the meat Servings: the quantity is for one serving or a generous portion, depending on how it is served Difficulty: medium Recipe type: main dish with meat, side dish, and fruit sauce Ingredients For the pork tenderloin 150 g pork tenderloin 30 g bacon Olive oil Salt Pepper Oregano For the puree 100 g potatoes, preferably purple potatoes 30 g butter Salt A very small pinch of nutmeg For the bed of vegetables One regular potato, sliced into rounds, or other available vegetables For the berry sauce 100 g berries 25 g butter A little oil 20-30 ml red wine Salt Preparation method 1. Boil the potatoes for the puree Wash the potatoes and place them in a pot of water to boil with their skins on. Purple potatoes cook faster than other types, so it’s best to check them earlier than regular ones. When they soften, remove them from the water and let them cool slightly, then drain them well. Peel them if desired and mash them while they are still soft. Add the 30 g of butter, salt, and a very small pinch of nutmeg. Nutmeg should be used sparingly, just enough to give a subtle flavor to the puree. 2. Prepare the tenderloin Rub the tenderloin with a little oil and season it with salt and pepper. Oregano is also listed in the ingredients; you can use it along with these spices, but don’t overdo it. Lay the slices of bacon side by side and roll the tenderloin in them, ensuring the meat is well covered. The bacon will protect the meat during cooking and contribute to the final flavor. 3. Sear the meat Heat a little oil in a pan and place the bacon-wrapped tenderloin in it. Sear it for a few minutes on all sides until it changes color and the bacon starts to get a light crust. There’s no need to cook it completely in the pan. The purpose of this step is to give it color before baking. 4. Prepare the baking dish In a baking dish, create a bed of vegetables. The original recipe called for a regular potato cut into rounds, but other available vegetables can also be used, as mentioned in the initial preparation. Place the seared tenderloin on top of the vegetables. Put the dish in a preheated oven at 180 degrees Celsius and let the meat cook for 35-40 minutes. The time may depend on the thickness of the tenderloin and the oven, but the indicated range for this recipe is 35-40 minutes. After baking, remove the meat and let it rest for a bit before slicing, so the juices stay inside. 5. Prepare the berry sauce Put the butter and a little oil in a pan. Add the berries and let them cook until they start to soften. Pour in the red wine, add salt, and let the mixture reduce. Check the texture as the sauce cooks. The sauce should be thick enough to serve alongside the meat and puree, but it doesn’t need to be very thick. 6. Plate the dish Arrange the puree in the desired shape. In the original recipe, it was placed in a rectangular shape, but you can arrange it differently based on your presentation. Slice the tenderloin and place it next to the puree. Add the berry sauce and use the roasted vegetables as a side. A cherry tomato can be used for decoration, as mentioned in the original recipe. Why I make this recipe often I love the combination of salty meat, crispy bacon, and the slightly tangy berry sauce. The purple potato puree changes the appearance of the plate without requiring a different cooking technique compared to a regular puree. This recipe is also useful when you want to prepare a main dish that looks a bit more refined but without complicated steps. The meat sears quickly before going into the oven, the puree can be made simultaneously, and the sauce is prepared in one pan. Tips and variations Tips Purple potatoes boil faster than other varieties, so do not leave them unattended in the water. If boiled too long, the puree can become watery and harder to shape. The tenderloin should be seared on all sides before being placed in the oven. Don’t keep it in the pan for too long, as it will continue to cook in the oven. When forming the bed of vegetables, slice the regular potato into relatively thin rounds to cook within the time indicated for the meat. Add the wine after the berries have softened. This way, the sauce reduces more easily, and you can monitor its consistency. The sauce thickens as it reduces, so it’s better to check it frequently in the last few minutes. Substitutions Purple potatoes can be replaced with regular potatoes if you don’t have them on hand. In this case, the boiling time may vary, so check the texture with a fork. For the bed of vegetables, you can use a regular potato as indicated in the basic recipe or a mix of available vegetables. No exact quantity is specified for this bed in the original recipe. Berries can be used fresh or frozen, but frozen ones may release more liquid in the pan and may need a little more time to reduce. Variations You can serve the puree in a rectangular shape as originally presented, or you can place it in a simpler shape directly on the plate. For a more rustic-textured sauce, the berries can be left partially whole. If you prefer a smoother sauce, you can crush them slightly during cooking without changing the basic ingredients. Oregano can be used sparingly to season the meat, alongside salt and pepper. The steps explicitly mention salt and pepper, while oregano appears in the ingredients list. Serving ideas Serve each slice of tenderloin next to the puree and add the berry sauce around the meat or on one side of the plate. The cherry tomato can be used for decoration, according to the original presentation. It is preferable for the puree to be served warm, and the sauce should be added immediately after it has reduced, while it still has a slightly fluid consistency. Frequently asked questions Do purple potatoes boil the same as regular ones? Not quite. The purple potatoes in this recipe boil faster than other types, so they need to be checked earlier. Remove them as soon as they soften and drain well before mashing. Can I put the tenderloin directly in the oven without searing it? The recipe calls for searing it in the pan before baking. This step changes its color and gives the bacon a more browned surface, so it’s best to keep it. How much wine is used for the sauce? The indicated amount is 20-30 ml of red wine. Start with this amount and let the sauce reduce in the pan until it reaches the desired consistency. Does the berry sauce need to be pureed? No. In the original recipe, the berries are allowed to soften and reduce together with the wine. You can keep them partially whole or crush them slightly in the pan without needing to achieve a completely smooth sauce. Can I use another side dish instead of the purple puree? The recipe is built around the purple potato puree, but the purple potatoes can be replaced with regular ones. In this case, you will keep the same method of boiling, mashing, and seasoning with butter, salt, and a little nutmeg. Nutritional values The values below are estimates for the entire quantity of ingredients mentioned, not for a standard serving. The amount of oil is not specified, and the exact number of servings is not provided, so the estimate may not be accurate. Calories: approximately 750-900 kcal for the entire recipe Protein: approximately 40-45 g Carbohydrates: approximately 40-50 g Fats: approximately 45-55 g Most of the fats come from bacon, butter, and oil, and the final amount depends on how much oil is used in the pan and for searing the tenderloin. The potatoes and berries mainly contribute to the carbohydrate intake. Storage and reheating The tenderloin, puree, and sauce can be stored separately in the refrigerator in sealed containers for 1-2 days. For better texture, it is preferable to keep the berry sauce separate from the puree and meat. Reheat the meat at moderate temperature, without leaving it too long, as the tenderloin can dry out. The puree can be reheated separately and mixed before serving. The sauce is gently heated in a pan; if it has thickened too much, it should be stirred well before being plated.
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