Pork Tenderloin with Purple Potato Purée & Gremolata
- 2 lbs pork tenderloin
- 1 cup butter (2 sticks)
- 1 cup cream
- 1 lb purple potato (peeled and cubed)
- 1 bunch parsley
- 4 lemons (zested and juiced)
- 4 cloves of garlic (peeled)
- 1/2 cup olive oil
- salt & pepper (to taste)
Remove all silver skin and extra fat from pork.
Portion to desired size, season with salt & pepper, and sear at desired temperature, making sure the tenderloin is cooked through.
Purple Potato Purée
Place potatoes in a large pot covered with cold salted water and bring
to a boil.
Cook until potatoes and tender but not mushy.
In a separate pot combine cream and butter and bring to a simmer; keep a close eye on this mixture to make sure it doesn’t scorch or boil over.
Once potatoes are tender, drain completely.
In a large pot or bowl using a food mill, electric beater, or mixer, slowly add your simmered butter cream mixture to potatoes and mix until smooth and
Season with salt and pepper to taste.
Be carful not to over work your mixture to avoid a gummy texture
In a food processor combine lemon zest and juice with parsley and garlic and blend until all ingredients are well incorporated.
Continue processing to desired texture (chuncky vs. smooth)
Transfer mixture to a clean bowl and slowly incorporate olive oil with a spatula
Plate the pork tenderloin, spoon or pipe a dollop of purple potato purée and finish with a drizzle of gremolata