Cider-Braised Pork with Velvet Parsnip Mash
Embrace the crisp autumn air of Week 39 with this sophisticated yet comforting dish that perfectly balances sweet and savory notes. The gentle acidity of apple cider cuts through the richness of the pork, while the silky parsnip purée adds an elegant touch to your dinner table.
Ingredients
- Pork tenderloin700 g
- Parsnips, peeled and chopped500 g
- Floury potatoes, peeled and chopped300 g
- Dry apple cider250 ml
- Heavy cream100 ml
- Butter40 g
- Shallots, finely minced2 pcs
- Fresh sage leaves12 pcs
- Dijon mustard1 tbsp
Instructions
Place the chopped parsnips and potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until completely tender.
Season the pork tenderloin with salt and pepper. Heat half the butter in a large skillet over medium-high heat and sear the pork until browned on all sides. Remove and set aside.
In the same skillet, sauté shallots until soft. Pour in the apple cider and whisk in the Dijon mustard. Return the pork to the pan, cover, and simmer for 8-10 minutes until the pork is cooked through and the sauce has reduced.
Drain the vegetables and mash them with heavy cream and the remaining butter until silky smooth. Season to taste with salt and white pepper.
Quickly fry the sage leaves in a tiny bit of oil until crisp. Slice the pork, serve over the parsnip mash, drizzle with the cider reduction, and top with crispy sage.
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