Trim the tenderloin, fry it in oil and set aside. Cut the vegetables into julienne and sweat, Drizzle red wine,add the tenderloin and water and bring it to boil.
Remove the tenderloin when tender. Blend the vegetables and drain the stock and bring to the boil.
Boil the potatoes in a pot with water and teaspoon of salt for 20 minutes.
Drain the potatoes and peel them.
Shred the potatoes and add it to a bowl.
Add butter and mix.
Add milk and mix.
- Virtual Challenge 2023
Tenderloin
Carbon Foot Print: 0,945 KG Co2 Emissions
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Chef
Marina
Garcia
Role: Student Pro
Organisation
ESHBI
Ingredients
Portions: 6
Onion
300 g
Carrot
80 g
Red wine
90 cl
Potatoes
400 g
Pork Tenderloin
900 g
Milk
168 cl
Recipe
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