Pork tenderloin with potato purée, smoked bones sauce and pickled shallots

Name: Pork tenderloin with potato purée, smoked bones sauce and pickled shallots
Ingredients: Pork tenderloin 4 pcs cleaned pork tenderloin (about 250g each); salt; pepper; roasting oil; a pot (2l) filled to half with salted vegetable stock and few twigs of fresh thyme; Potato purée 500g potatoes with skin; 250ml cream; 50g butter; Smoked bones sauce 0,8kg pork ribs; 0,2kg smoked pork ribs; 50g peeled shallots; salt, pepper, caraway seeds; 2 cloves of garlic; water; Pickled shallots 500g peeled and sliced shallots; 400ml red wine vinegar; 360ml water; 120g sugar; 1 tsp whole black pepper; 1 tsp whole allspice; 3 bay leaves

www.ohmychef.cz

Indulge in tender pork tenderloin with potato purée, smoked bones sauce, and pickled shallots—juicy and delicious, straight from David Sasek’s Coda restaurant in Prague.

View full recipe on www.ohmychef.cz

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.ohmychef.cz.

Share this recipe:

Cooking tools:

Skillet
Pot
Stove
Oven
Instant-read thermometer
Colander
Fine-mesh sieve
Saucepan
Spatula
Whisk
Baking pan
Chef's knife
Cutting board
Measuring spoon
Pepper mill
Mason jar
Refrigerator
Plate

Ingredients

Pork tenderloin 4 pcs cleaned pork tenderloin (about 250g each)
salt
pepper
roasting oil
a pot (2l) filled to half with salted vegetable stock and few twigs of fresh thyme
Potato purée 500g potatoes with skin
250ml cream
50g butter
Smoked bones sauce 0,8kg pork ribs
0,2kg smoked pork ribs
50g peeled shallots
salt, pepper, caraway seeds
2 cloves of garlic
water
Pickled shallots 500g peeled and sliced shallots
400ml red wine vinegar
360ml water
120g sugar
1 tsp whole black pepper
1 tsp whole allspice
3 bay leaves