Braised pork tenderloin and sweet potato cake recipe

The pork tenderloin and sweet potato cake has the same cooking technique as the

famous potato cake. It consists of layers of meat and mash baked. This recipe belongs to

chef Juli Parrondo.

Ingredients

• 1 kilo of pork tenderloin

• 1 large carrot

• 2 onions

• 4 cloves of garlic

• 1/2 stick of celery

• 1 red bell pepper

• 1 leek

• 2 liters of homemade broth

• 1 glass of red wine

• 6 sweet potatoes or sweet potatoes

• 1 teaspoon of honey

• Butter or olive oil, to taste

• Salt and pepper to taste

• Paprika, turmeric, thyme, rosemary and nutmeg

Preparation

Step 1

In a pot, place olive oil and when it takes temperature, add the pork tenderloin and seal

well on all sides. Once sealed, reserve.

Step 2
In the same pot, place the vegetables cut into pieces and the garlic cloves and sauté until

the onion begins to turn transparent. Season and once the vegetables are barely tender,

add the pork tenderloin again.

Step 3

Add the wine, deglaze and wait for the alcohol to evaporate (the smell of alcohol has to

disappear). Add the broth and let it boil, lower the heat, cover the pot and cook for at

least two hours.

Step 4

After an hour, place the sweet potatoes in a baking dish with olive oil, 2 crushed garlic

cloves and sprigs of rosemary and thyme. Cover with aluminum foil and cook for 1

hour until tender.

step 5

Armed: Remove the meat and let it rest covered with aluminum foil for a few minutes

and crumble. Blend the cooking stock with all its vegetables, return to the pot and

barely reduce, add the meat and reserve. Mash the sweet potatoes with butter, a touch of

turmeric, salt, pepper and honey until they form a puree.

Step 6

In a baking dish, place the meat and a layer of the puree on top. Top with cubes of

butter and bake in a hot oven until golden brown.