Besides the frequent use of bacon in almost every dish we make (I know I know, we should really cut back…not (=), we rarely branch out into the world of the pork. It’s not that we don’t like pork tenderloin, it’s just not often that we crave it. With my sister and dad in town this week, we decided to give it a shot. These pork tenderloin medallions were AMAZING! We paired them with a potato-turnip mash and Zach cooked up a delicious caramelized carrot puree. The combination of the three was just to die for. By the end of dinner, I was just mixing the mash with the puree! Give this one a shot guys, especially if you love pork tenderloin.
Below, you will find the recipes for the pork and the carrot puree. We did a rendition of our Rustic Garlic Mashed Potato recipe and used yukon gold potatoes instead. We also removed the skins, where as I left them on when I used the red potatoes. You could go with the recipe we used for our filet recipe or go ahead and swap out the potatoes. Both are delicious, so it’s up to you!
We didn’t pair a beer with this dish. I needed a break from beer with dinner for a night. I know I know, what was I thinking. A glass of red would go great with this dish; a Pinot Noir perhaps, but if I were going to pair a beer with it I would go with a Saison. Saisons tend to be fruity, and fruit just happens to pair well with pork tenderloin. Give Ommegang’s Hennepin a try. It’s delicious, and I’m sure most of you can find it just about any where.