Gourmet à la carte Pork Tenderloin with Fennel-Jerusalem Artichoke Mash
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Académie Culinaire |
Recipe ingredients
- 2 Gourmet à la carte pork tenderloins, 12 oz. (375 g) each
- Salt and pepper to taste
- 2 Tbsp. (30 mL) canola oil*
- Fennel-Jerusalem artichoke mash
- 2 medium Irresistibles potatoes*, peeled and cut into chunks
- 1 medium fennel, bulb and stalks, cut into chunks
- 2 medium Jerusalem artichokes, peeled and cut into chunks
- 1/2 cup (125 mL) sour cream*
- Salt and pepper to taste
- 6 fennel leaves, minced
Preparation
Preheat oven to 350°F (180°C).
In a large oven-proof skillet, heat oil over medium-heat and brown meat on all sides.
Roast 15 – 18 minutes. Even if still pink, pork is fully cooked when its internal temperature reaches 160°F (70°C).
Remove tenderloins to a plate and cover with foil.
Fennel-Jerusalem artichoke mash
Add vegetables to a big pot of salted water and bring to a boil. Cook until tender. Drain.
Put vegetables through a ricer.
Add sour cream, season and mix to combine.
Sprinkle with minced fennel leaves.
Serve sliced tenderloins with fennel-Jerusalem artichoke mash.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Flaky Squares à la Provençale
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