Pork tenderloin in peppercorn sauce with baked sliced potatoes
Pork tenderloin medallions browned in the pan and finished in a creamy peppercorn sauce, with sliced potatoes and onion baked soft in olive oil (patatas panaderas). Other favourite home versions in Spain are with whisky, with sweet Pedro Ximénez sherry or simply griddled.
- 55 minTime
- 36 minHands-on
- 4Portions
- 44 gprotein per portion
- 660kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 700 gPork tenderloin, in 3 cm medallions
- 2 tspBlack pepper, coarsely crushed
- 1 tbspOlive oil, for frying
- 100 mlWhite wine
- 200 mlCooking cream
On the side
- 800 gPotato, thinly sliced
- 1Yellow onion, thinly sliced
- 5 tbspOlive oil, for the potatoes
Method
- Heat the oven to 200 °C. Peel the potatoes and slice them thinly. Peel the onion and slice it thinly.
- Put the potatoes and onion in an ovenproof dish, drizzle over the olive oil, season with salt and mix well.
- Bake the potatoes for about 40 minutes, stirring a couple of times, until tender and golden at the edges.
- Meanwhile, season the medallions with salt and half the pepper.
- Heat the oil in a frying pan over a high heat and brown the medallions for 2–3 minutes a side. Lift them out.
- Pour the wine into the same pan and let it reduce by half, scraping up the browned bits.
- Add the cream and the rest of the pepper and simmer over a medium heat for 3–4 minutes, until the sauce thickens slightly. Return the medallions and warm them through in the sauce for 2 minutes.
- Serve the medallions with the sauce and the potatoes.
