Roast Pork Tenderloin and Creamy Mash on lightly charred Aubergine with Kiwi Sauce

Approx cost: €8.00
Approx calories (per serving): ~700
Approx preparation and baking time: 45 minutes

I seriously can’t believe I’d never had this before – I recently saw someone else’s blog entry about pork tenderloin and they made it seem to tender that I just had to give it a try, and I have to say: “Wow”. It’s like eating butter – super tender, succulent and tasty. Try it with this kiwi sauce to add a bit of a fruity “zing” to the overall flavour. Also – I know, I know – this isn’t really €5. I paid about €8 for the tenderloin alone but you can get it cheaper depending on the size and where it’s bought from. It also serves 3 – 4 so it’s actually not so pricey.

Ingredients

Ingredients you'll need for this dish

For the Pork Tenderloin
– 1 Pork Tenderloin
– 0.5 tbsps Olive Oil
– Salt
– Pepper

For the Mash
– ~6 medium sized Potatoes
– 1 decilitre Cream
– ~5-6 cloves of Garlic
– 1 Onion
– 1 tbsp Olive Oil

For the Aubergine
– 1 Aubergine
– 4 tbsps Olive Oil
– Salt

For the Kiwi Sauce
– 3 ripe Kiwis
– 1 decilitre Cream
– 2 tsps Balsamic Vinegar
– Pepper

Instructions

1. Starting off with the Mashed Potatoes, peel the potatoes and cut them into chunks, cover with water and place on the stove to boil. Meanwhile we’ll move on to the Pork Tenderloin. Heat the oil in a large pan and remove any shiny, stringy pieces of meat, sprinkle salt and pepper liberally over the meat. When the oil is very hot,  put the meat into the pan and sear on each side for around 20 seconds – we’re not cooking the meat here – just cooking off the edge. Transfer to a oven tray and place in a pre-heated oven at around 160 degrees Celsius for about 25 minutes.
   
   
   
   




2. For the Kiwi Sauce, peel and chop the kiwis. Put the chopped kiwis into the pan which you used for the meat. Add in a little water and simmer until the kiwi has softened. Add in the cream, Balsamic Vinegar and pepper and heat until thickened up a little.
   
   
   
   




3. By now the potatoes should have cooked. Drain the potatoes and heat the oil for the Mashed Potatoes in a pan. Chop the onion and garlic finely and fry lightly in the oil, transfer the potatoes to the pan and mash up (either using a masher or a fork), add the cream, and mix well.
   
   
   
   




4. Slice the the Aubergine into 4 slices, about 1cm thick – you’ll still have some aubergine left – the sides for example, so just bag these up and use them for a later dish. Rub each slice well with olive oil and then fry each piece in a ridged skillet which has been heating on the stove for a couple of minutes. If you have no ridged skillet then you can either use a regular frying pan or grill them. When they’re golden brown, remove from the heat and transfer a couple each to a plate.
   
   
   
   




5. Remove the tenderloin from the oven and let stand for a few minutes while you heat through the sauce and potato. Cut the tenderloin into thick chunks and arrange on the plate, serve out the mash and drizzle the sauce over the meat. Serve, and enjoy!

Nom nom!