Butter-seared pork tenderloin with sweet potato puree

Tip: tap a step to mark it as done.

1. Cook the sweet potatoes

   20 min

   Peel the sweet potatoes, cut them into cubes, and boil in salted water for 15–20 minutes, until tender. Drain.

2. Make the puree

   5 min

   Mash the sweet potatoes with the butter and warm milk until smooth. Season with salt and nutmeg.

3. Sear the pork tenderloin

   12 min

   Trim the silver skin from the tenderloin and cut into medallions about 3 cm thick. Press them down gently with your palm and season with salt and pepper. Sear in hot oil for 3–4 minutes per side. Add the butter, crushed garlic, and thyme, then spoon the foaming butter over the medallions several times.

4. Serve

   5 min

   Let the meat rest for 5 minutes, then serve with the puree and spoon the butter from the pan over the meat.

Tip: Add the medallions to the pan only once the oil is hot, and do not turn them until the bottom is browned; otherwise, they will stick and release their juices.

This recipe was translated from the Slovak original: Bravčová panenka na masle s batatovým pyré