Pork tenderloin with cream of parsnip
Pork tenderloin is a typical Flemish dish.
The spice cake gives it a surprising twist..
- 500 g pork tenderloin
- 4 parsnips
- 1 large potato
- 1 onion
- 2 slices of spice cake
- 500 ml chicken stock
- 2 sprigs of thyme
- 2 tbsp agave syrup
- 3 sweet potatoes
- fleur de sel
- olive oil
- salt and pepper
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Pre-heat the oven to 175 °C.
Season the pork tenderloin with salt and pepper.
Heat the butter in a frying pan and sauté the pork until brown. Transfer the meat to an oven dish, sprinkle with olive oil and roast the meat in the pre-heated oven for about 30 minutes. Remove the meat from the oven and wrap it in aluminium foil.
Set aside to rest.
Peel the parsnips and the potato and dice into cubes. Peel, finely chop and sauté the onion. Cut the soft gingerbread into little cubes. Add the parsnip, the soft gingerbread and the potato and sauté briefly until brown.
Add the chicken stock and the thyme and cook over low heat until the parsnip and the potato are done. Add the agave syrup and mix into a cream.
Peel the sweet potatoes. Finely slice and deep-fry at 180 °C. Immediately sprinkle some fleur de sel over the fries.
Slice the meat and serve with the parsnip cream and the sweet potato fries.