Pork tenderloin with a two-colored garnish

Pork Tenderloin with Bicolor Garnish – a refined and delicious recipe

When it comes to dishes that impress at festive meals or simply at a family lunch, pork tenderloin with bicolor garnish is the perfect choice. This recipe, which I discovered years ago and have lovingly prepared for important events, such as my son's baptism, combines spicy flavors with the creamy texture of vegetable puree, creating a dish that is both delicious and visually appealing. Whether you serve it with friends or family, this dish will surely become a favorite recipe.

Preparation time: 15 minutes
Baking time: 60 minutes
Total time: 75 minutes
Number of servings: 4

Ingredients for pork tenderloin:
- 450 g pork tenderloin (choose a quality piece for a perfect taste)
- Salt (to taste)
- 1 tablespoon coriander seeds
- White, green, and red peppercorns (about 1 teaspoon of each)
- Oil (2-3 tablespoons, for greasing the meat)
- Thyme (1-2 sprigs, fresh or dried)

Ingredients for the garnish:
- 1 kg potatoes (preferably new potatoes, for a creamier puree)
- 500 g carrots (choose fresh, meaty carrots)
- 75 g butter (to add a rich flavor to the puree)
- 100 ml milk (you can use whole milk for a creamier puree)
- 200 g small champignon mushrooms (for added flavor and texture)

Preparing the tenderloin:

1. Preparing the meat: Start by washing and drying the pork tenderloin with a paper towel. This step is important for achieving a nice crust when cooking.

2. Grinding the spices: In a mortar, add salt, coriander seeds, and pepper. Crush everything until you achieve a fine powder. This mixture will add an intense and complex flavor to the meat.

3. Seasoning the tenderloin: Grease the meat with oil, then evenly sprinkle the spice mixture over the entire surface of the tenderloin, ensuring it is well covered.

4. Baking the meat: Preheat the oven to 160°C. Place the tenderloin in a baking dish or on a grill and bake for about an hour, turning it periodically for even browning. It is important to check it from time to time to ensure it does not dry out. A kitchen thermometer can be helpful; the meat is done when it reaches an internal temperature of 70°C.

Preparing the bicolor garnish:

1. Preparing the vegetables: Peel the potatoes and carrots, then wash them well. Cut the potatoes into cubes and the carrots into rounds, for even cooking.

2. Boiling the potatoes: In a pot of lightly salted water, add the cut potatoes. Boil for 15-20 minutes, until they become soft.

3. Boiling the carrots: Separately, in another pot, boil the carrots until they soften, about 10-15 minutes.

4. Mashing the potatoes: After the potatoes and carrots are ready, drain them and mash them separately. To the potato puree, add 50 ml of milk and 20 g of butter, mixing well to achieve a creamy texture. For the carrot puree, do the same, adding the remaining butter.

5. Sautéing the mushrooms: In a skillet, melt a little butter and add the sliced mushrooms. Sauté them until golden and tender, about 5-7 minutes.

Assembling the dish:

1. Slicing the tenderloin: After the meat is cooked, take it out of the oven and let it rest for a few minutes, then slice it thinly.

2. Serving: Here comes the creative part. Using a removable ring (or a tart ring), arrange on the plate a layer of potato puree, followed by a layer of carrot puree and then another layer of potato puree. On top, place the slices of tenderloin and decorate them with the sautéed mushrooms.

3. Decoration: You can add a few fresh thyme leaves for a more interesting look and taste.

Useful tips:
- Choose a piece of pork tenderloin with a thin layer of fat, for juicier meat.
- You can experiment with other spices, such as paprika or garlic powder, to personalize the flavors.
- The bicolor garnish can be adapted according to the seasonal vegetables available; for example, you can add zucchini or peas.
- If you want a vegetarian version, replace the pork tenderloin with marinated tofu or seitan.

Nutritional benefits:
This recipe offers a balanced combination of protein from meat, carbohydrates from potatoes and carrots, and fiber from vegetables. Pork tenderloin is a good source of B vitamins, while the vegetables provide essential vitamins and antioxidants.

Frequently asked questions:
- Can I use another type of meat? Yes, you can use pork shoulder or chicken, keeping in mind that the cooking time will change.
- How can I make the recipe more diet-friendly? You can choose to steam or grill the meat, avoiding oil.
- What drinks pair well with this dish? Serve it alongside a dry white wine or freshly squeezed lemonade, to balance the rich flavors of the meat.

In conclusion, pork tenderloin with bicolor garnish is a simple yet sophisticated recipe that promises to bring joy to your table. Don’t forget to play with flavors and customize the recipe to your taste! Cooking is an art, and every dish is an opportunity to express your creativity. Bon appétit!