FRIJE

Instructions

• 1.   Before starting, read all the steps, gather the necessary ingredients and utensils, and rinse the fruits and vegetables!
• 2.   The mashed potatoes: Bring a pot of salted water to a boil. Use a kettle if necessary to heat the water faster! Cut the potatoes, carrots, and turnips into pieces (about 1 cm). Plunge them into the boiling water and cook for about 15 to 20 minutes uncovered until they can be mashed. Once cooked, drain them and return them to the pot. Mash them with a potato masher or fork. Season with salt, pepper, and add a splash of milk (used to cook the pork tenderloin) for a creamier mash.
• 3.   The pork tenderloin: In a Dutch oven, heat a drizzle of cooking oil over medium-high heat. Season the pork tenderloin well with salt and pepper. Cut it in half if it doesn't fit entirely in the Dutch oven. When the oil is hot, sear the pork tenderloin for 2 to 3 minutes on each side until golden brown. Then add the milk and sage, bring to a boil, and simmer uncovered for 20 minutes. Season with salt and pepper. Peel the garlic whole with the skin on or chop it. Add it to the milk. Remove the Dutch oven from the heat and let the pork tenderloin cool slightly before removing it from the milk. Use the milk to make the mashed potatoes creamier.
• 4.   Serve the pork tenderloin poached in sage-infused milk with the mashed potatoes and vegetables.

Notes & Suggestions

• Serve with mashed potatoes

Nutritional information *

Reference

• www.quitoque.fr/recettes/filet-mignon-de-porc-poche-au-lait-de-sauge