The Parisian potato is a luxurious way to serve potatoes. A melon baller makes their shape! The prune puree is delicious served with pork, but be careful on how much prunes you eat so they don´t upset your tummy!
Components
Pork tenderloin with onions
Prune purée
Parisian potatoes
Batavia red baby leaves
Ingredients 4 servings
1 kg (2.2 pound) pork tenderloin
400 g (14.11 oz) onions
20 g (0.71 oz) butter
10 g (0.35 oz) salt
3 g (0.11 oz) black pepper
500 g (17.64 oz) water
20 g (0.71 oz) wheat flour
Prune purée
100 g (3.53 oz) prunes
30 g (1.06 oz) water
Parisian potatoes
1200 g (42.33 oz) potatoes
Instructions
Pork tenderloin
Cut the onions into 5-10 mm slices.
Pan fry the tenderloins and onions in a hot pan using the butter. Salt and pepper the tenderloins.
When the surface is golden brown, add the water and cover with a lid.
Cook until a thermometer reads 75° C (167 degrees Fahrenheit) in the tenderloins.
If you want sauce to this dish, make a slurry of some water and the 20 g (0.71 oz) wheat flour. Slowly pour some into the stock while stirring constantly.
Bring the sauce to a boil before adding more of the slurry.
Prune puree
Boil the prunes in some water until they are soft.
Put the prunes into a food processor and process until smooth.
Press the purée through a fine mesh sieve.
Parisian potatoes
Peel the potatoes and use a small melon baller to cut out balls from the potatoes.
Boil the potatoes until they are soft.
Assembly
Smear some prune puree on the plates.
Arrange the potatoes around the puree.
Cut the tenderloins into 5 mm slices and place them over the prune puree.
Add the onions on top of the meat.
Decorate with 3 batavia red baby leaves.