Pork Tenderloin with Gingerbread Sauce and Sweet Potato Puree

For the pork tenderloin with gingerbread sauce, peel the potatoes and cut into larger cubes. Boil in salted water until soft and let steam out.

Mash with a fork. Add milk, butter and cream and whisk until creamy. Season with salt, pepper and nutmeg.

Trim the pork tenderloin well and sear in a pan with clarified butter on each side. Finish cooking in a preheated oven at 100 degrees (core temperature: 65 degrees).

Season with salt and pepper and let rest in aluminum foil for 5 minutes. Pour red and port wine into the meat pan and add honey.

When the wines are almost cooked down, add the beef jus and the cream. Stir in the gingerbread spice and let the sauce boil down to a creamy consistency.

Finally, melt the chocolate in the sauce, stir in the orange marmalade and season to taste with salt and pepper.

Arrange the pork tenderloin with gingerbread sauce with the sweet potato puree and serve.

Preparation Tip:

The pork tenderloin with gingerbread sauce is also delicious with regular mashed potatoes.

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