Pork tenderloin in colorful peppercorns with sweet potato puree
Ingredients:
- pork tenderloin 600 g
- sweet potatoes, peeled and chopped
- 40 g of butter
- 200 ml of coconut milk
- 100 ml of port
- 150 ml cream 36%
- pinch ground nutmeg
- 1 teaspoon of cayenne pepper
- Colorful grainy pepper
- salt
- parsley
We'll start by making the puree. Put sweet potatoes into boiling, lightly salted water. Don't cover. After 10 minutes, check if they are already soft. If they are, strain, add butter, a pinch of nutmeg and a teaspoon of cayenne pepper (less if you prefer less spicy).
Sweet potatoes are softer than regular potatoes, so a whisk is enough to make mashed potatoes. First, mix the potatoes with the spices, then gradually add the coconut milk, stirring constantly, until you get a uniform consistency.
Cut the pork tenderloin into pieces about 3 cm thick and salt on both sides. Crush the colored pepper in a mortar until it is semi-hard, put it on a plate and coat the meat thoroughly in it.
Fry the sirloin on hot fat for about 5 minutes, then put it on a plate. Pour 100ml of port into the same frying pan and then put it on fire (flambé) to get rid of the alcohol content, reduce and add cream to make a sauce. Add the tenderloins to the sauce and stew until tender. Ready!
Serve the meat with the puree sauce and garnish with parsley. Enjoy your meal!