Menu
RECIPES
| Calories | 267,6 Kcal |
| Fat | 7,4 g |
| of which saturated fat | 3,5 g |
| Carbohydrates | 11,6 g |
| of which sugar | 3,0 g |
| Proteins | 11,9 g |
| Salt | 0,5 g |
| Calories | 267,6 Kcal |
| Fat | 7,4 g |
| of which saturated fat | 3,5 g |
| Carbohydrates | 11,6 g |
| of which sugar | 3,0 g |
| Proteins | 11,9 g |
| Salt | 0,5 g |
Preheat the oven to 220ºC, heat above and below. Peel and cut potatoes into cubes. In a bowl mix honey with mustard. Cut pork tenderloin into “butterfly”: Make a first cut diagonally to open it to one side. Season with salt and pepper and dress with a dash of oil. Place potatoes in a pot and cover with water. Preheat the oven to 220ºC, heat above and below. Peel and cut potatoes into cubes. In a bowl mix honey with mustard. Cut pork tenderloin into “butterfly”: Make a first cut diagonally to open it to one side. Season with salt and pepper and dress with a dash of oil. Place potatoes in a pot and cover with water.Cooking step by step
The oven:
Mise en place:
Chop chives. 
The dressing:
Add a dash of olive oil. Stir well. 
The pork tenderloin I:
Turn the piece and make another equal cut to the other side.
Fill with prunes and serrano ham. 
The pork tenderloin II:
Bake for 10 min.
Take the meat out of the oven and spread with the dressing. Bake 10 minutes more or until fully cooked through.
Cover with tin foil and a kitchen towel and let rest for 5-10 min before slicing. 
The puree:
Bring to a boil and cook for about 15 min or until tender when pierced with a fork.
Drain and mash potatoes with a hand blender (or a fork). Season with salt and pepper. Add butter and chives. Mix.
Slice pork tenderloin and serve with puree. Cooking
step by stepThe oven:
Mise en place:
Chop chives. The dressing:
Add a dash of olive oil. Stir well. The pork tenderloin I:
Turn the piece and make another equal cut to the other side.
Fill with prunes and serrano ham. 
The pork tenderloin II:
Bake for 10 min.
Take the meat out of the oven and spread with the dressing. Bake 10 minutes more or until fully cooked through.
Cover with tin foil and a kitchen towel and let rest for 5-10 min before slicing. The puree:
Bring to a boil and cook for about 15 min or until tender when pierced with a fork.
Drain and mash potatoes with a hand blender (or a fork). Season with salt and pepper. Add butter and chives. Mix.
Slice pork tenderloin and serve with puree.
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