Honey-Glazed Pork Tenderloin with Potato Cakes
Honey-marinated pork tenderloin with plum potato cakes and half-fat cream scrambled eggs, served with broccoli.
Ingredients
free-range pork tenderloin (seasoned)
2
honey
2 tbsp
butter
50 g
Estima potatoes (peeled)
2
apple (peeled)
1
half-fat crème fraîche
4 tbsp
free-range egg yolks
4
prunes (pitted)
4
Instructions
1
Pan-Roast the Pork Tenderloin
Preheat the oven to 220°C (fan 200°C). Brush the pork tenderloin with honey. Heat half the butter in a frying pan and sear the pork until golden. Transfer to the oven and roast for 8-10 minutes until just cooked through. Remove and let rest for 5 minutes.
2
Make the Potato Cakes
Coarsely grate the potatoes and apple, then wrap in a clean tea towel and squeeze out the excess moisture. Place in a bowl, add the crème fraîche and egg yolks, and season to taste. Fill four 7.5 cm molds halfway with the potato mixture, place a prune on top of each, then fill to the top with the remaining mixture and press down firmly. Heat a frying pan, add the remaining butter, unmold the potato cakes, and fry for 2-3 minutes on each side until golden and crisp.
3
Serve
Slice the pork and serve with the potato cakes and steamed broccoli.
