Pork Tenderloin with Kumara & Sage Purée & Cider Jus
A recipe from New Zealand.
🇳🇿 New ZealandporktenderloinkumarasagepureeciderjushighProteinfancyspecialpanSearedroasted
Nutrition (per serving)
480Calories
46 gProtein
32 gCarbs
24 gFat
8 gSugar
850 mgSalt
Ingredients
- 800 g Pork tenderloin
- 800 g Kumara (peeled)
- 20 Fresh sage leaves
- 300 ml Apple cider
- 200 ml Chicken stock
- 60 g Butter
- 100 ml Cream
- 3 tbsp Olive oil
- to taste Salt & pepper
Method
- Season pork, sear in hot pan with oil 2 min per side. Roast 200°C 12–15 min until 65°C internal. Rest 10 min.
- Boil kumara with half sage until soft. Blend with butter, cream, salt & pepper until smooth purée.
- For jus: deglaze pan with cider, reduce by half. Add stock, remaining sage, simmer 10 min. Strain, whisk in butter.
- Slice pork, serve on kumara purée with jus – tender NZ pork tenderloin with aromatic sage-kumara purée and sweet cider jus.
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