Ingredients for 4 people:
Macaire potatoes (potato patties):
800 g floury potatoes
salt
1 onion
100 g smoked bacon
2 tablespoons oil + 4 tablespoons oil for frying
½ bunch parsley
2 egg yolks (M)
pepper, nutmeg
ev. some potato starch
Oven squash:
600 g Hokkaido pumpkin
4 tablespoons olive oil
salt, pepper, honey
Pork tenderloin:
100 g kale (cleaned)
salt, pepper
50 g parmesan cheese
50 g toast
100 g soft butter
800 g pork tenderloin
2 tablespoons oil
Balsamic shallots:
8 medium shallots
2 tablespoons butter
2 tablespoons sugar
6 tablespoons balsamic vinegar
Preparation:
1. Cook potatoes in boiling salted water for 25 minutes until soft. Peel and finely dice onion. Remove rind from bacon. Dice bacon. Heat oil in a frying pan and fry onions and bacon in it. Put aside. Wash parsley, dab dry and pluck leaves from stalk. Finely chop the leaves. Peel potatoes and let steam for 5 minutes. Then press through a potato ricer and place in a bowl with bacon, onions, parsley and egg yolks. Season with salt, pepper and nutmeg. Mix everything together well. If the mixture is too soft, add starch until you get a dumpling-like consistency.
2. Spread a strip of cling film on a work surface. Place mixture on top and make into a roll about 5 cm in diameter and wrap with the plastic wrap. Refrigerate until ready to use. Remove potato roll from foil and cut into slices about 1 cm thick. Heat oil in pan and fry the Macaire on both sides for about 5 minutes.
3. Preheat oven to 180°C top/bottom heat. Wash pumpkin, rub dry and remove seeds. Cut pumpkin flesh into cubes. Place in a bowl and drizzle with olive oil. Season with salt, pepper and honey. Spread on a baking sheet lined with parchment paper and bake in the oven for about 25 minutes.
4. For the kale crust, wash and chop the kale. Cook in boiling salted water for about 5 minutes. Drain through a sieve and rinse with cold water. Squeeze the kale well. Finely grate Parmesan cheese. Remove rind from toast and cut into small cubes.
5. Put the kale in a blender with the Parmesan cheese, toast and softened butter and blend until smooth. Add a little oil if necessary. Season with salt and pepper and refrigerate until ready to use. Wash the pork tenderloin, pat dry and parcel.
6. Heat oil in a frying pan and sear tenderloin on all sides for about 6 minutes. Sear. Season with salt and pepper. Remove fillet from pan and place in an ovenproof dish. Spread crust mixture evenly over the fillet and bake in the oven for 10-15 minutes (depending on the thickness).
7. Peel and quarter shallots. Heat butter in a frying pan, sauté shallots in it until
hot. Add sugar. When the sugar starts to caramelize, i.e. becomes golden brown, deglaze with vinegar. Let simmer for 2-3 minutes.
8. Cut the meat and serve with Macaire potatoes, balsamic shallots and pumpkin. Serve.
Preparation time approx. 90 minutes
Nutritional values per serving approx.:
Calories: 913
joules: 3825
Protein: 61,6 g
Fat: 50.9 g
(FoodCentrale by ddp images)
