This dish is quite easy to do. There are many layers of juicy and spicy taste blending with each other in a fantastic way!
All my recipes are for 2 servings!
- 3 medium sized potatoes
- 1 apple
- 4 oz (110 g) mushrooms from can/tin
- 1 teaspoon salt for the potatoes
- 1 teaspoon chili paste
- 3 garlic cloves cut in half
- ½ cup (120 ml) chicken broth
- ½-pound (225 g) pork tenderloin
- 1 teaspoon butter
- 1 tbsp sunflower oil
- 1 teaspoon salt for the meat
- 4 twists from your black pepper mill
- ½ cup (120 ml) low-fat cooking cream
- 2 tbsp fresh thyme
- 8 sun-dried small tomatoes (from jar)
How to prepare:
Take the meat to room temperature 45 minutes before you start cooking. Put the oven heat on 410° F (210° C). Peel and cut the potatoes into 1″ (25 mm) slices. Peel the apple and cut into thick slices. Put these on a high-sided oven dish.
Add the mushrooms (without the water in the can) and the garlic halves. Season with salt and chili paste. Add the chicken broth. Put the dish in the oven for 20 minutes.
Cut the pork tenderloin into 2″ (50 mm) slices. Press lightly to flatten the pieces. Sear the pork on medium-high heat in butter and oil for 1 minute per each side (all 4 sides). Season with salt and black pepper. Take the pork off the stove.
Add the pork to the oven dish on top of everything else, when 24 minutes have passed since you put the potatoes in the oven. Pour the cream on the meat. Put the dish back in the oven and let cook for 16 minutes. Check with a fork to know when the potatoes are soft. When they are, take the dish from the oven and divide everything between two plates.
Decorate with fresh thyme and sun-dried tomatoes for extra flavor.