Pork Tenderloin with Smashed Potatoes and Peppercorn Sauce

01Method

1. 1

   Trim the pork tenderloin of any silverskin, rub with oil, and season generously with freshly cracked black pepper and salt. Sear in a very hot dry skillet on all sides, about one minute per side. Transfer to the oven and roast for 8 minutes.

2. 2

   Wrap the roasted tenderloin in foil and let it rest for a few minutes. Slice before serving and plate alongside the smashed potatoes and peppercorn sauce.

3. 3

   Peel the potatoes, cut into quarters, and boil in salted water until tender. Peel the onion, slice into thin rings, and fry in a pan with hot oil, stirring occasionally, until golden brown.

4. 4

   Drain the cooked potatoes and mash them. Pour in the hot milk, stir in the butter, season with salt, and fold in the caramelized onions. Serve immediately while hot.

5. 5

   Melt the butter in a pan, add the lightly crushed green peppercorns, and stir briefly.

6. 6

   Pour in the cream, season with salt, and let it simmer for two minutes until the sauce thickens slightly.