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Lacquered pork tenderloin with pommes fondant and carrots
This is a tasty and beautiful dish brimming with flavor to impress your guests.
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Ingredients
- 1 pork tenderloin
- 12 young roots
- 1kg small potatoes
- BBQ rub
- BBQ sauce
- parsley
- fresh rosemary
- fresh thyme
- 1 tbsp. honey
- 150gr unsalted butter
- 1L vegetable broth
- smoked fleur de sel
- black pepper
TiGER FiRE Accessories
Ingredients
- 1 pork tenderloin
- 12 young roots
- 1kg small potatoes
- BBQ rub
- BBQ sauce
- parsley
- fresh rosemary
- fresh thyme
- 1 tbsp. honey
- 150gr unsalted butter
- 1L vegetable broth
- smoked fleur de sel
- black pepper
TiGER FiRE Accessories
Preparatory work:
- Heat up your Tiger Fire open planchaBBQ with a hot and cool zone. Also place the Honey Grill grid accessory on the BBQ to heat up.
- Remove the pork tenderloin from the refrigerator, remove the silverskin and sprinkle it on all sides with your favorite BBQ rub. Let the fleur BBQ rub do its job for half an hour.
- Remove the skin from the carrots and wash the potatoes. Then remove the top and bottom of the potatoes so you can stack them.
Let's cook!
- Stack and arrange the potatoes nicely against each other in a skillet. Make sure you use one with a higher rim. Then fill it with the broth to just below the rim. Add the fresh rosemary and season with pepper. Add a generous amount of (clarified) butter. Place the skillet on the BBQ. The broth will evaporate as the potatoes cook. The butter will provide a crispy bottom. Once the broth is finished and the potatoes are done, remove them from the BBQ.
- Place the carrots on the cooling side of the plancha and add the butter to cook them. Also sprinkle them with fresh thyme. When they are almost done, add the honey to make them shiny.
- Grill the tenderloin on the honey grill until a crust forms, then move it to the cooler side to cook evenly. At an internal temperature of 56 degrees Fahrenheit, brush the tenderloin with your favorite BBQ sauce. When an internal temperature of 62 degrees is reached, remove it from the barbecue and let it rest for 10 minutes under some loose aluminum foil.
- When everything comes together well, slice the tenderloin and serve with the carrots and pommes fondant crisp side up. Finish it off with some freshly chopped parsley and some fleur thesel on the potatoes.
Suggestion
- Check out our other recipe with pork tenderloin, which also goes wonderfully with these side dishes!
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