You've Never Tasted Pork Tenderloin This Crispy! With Creamy Mushroom Sauce

INGREDIENTS

For the crispy pork tenderloin strips:
• About 1 kg (2.2 lb) pork tenderloin
• About 70 g (2.5 oz) flour for coating
• 2 eggs
• 1 tsp mustard
• 100 g (3.5 oz) panko
• 40 g (1.4 oz) fine breadcrumbs
• 40 g (1.4 oz) parmesan, finely grated
• A bit of fresh thyme
• Salt and black pepper
• Vegetable oil for frying

For the mushroom cream sauce:
• 400 g (14.1 oz) mushrooms
• 2 shallots
• 1 clove garlic
• A bit of olive oil
• 1 tbsp butter
• 200 ml (¾ cup) vegetable broth
• 1 tsp mustard
• 250 ml (1 cup) cream
• A few sprigs of thyme
• Lemon juice to taste
• Salt and pepper

For the smashed potatoes with fried onions:
• 1 kg (2.2 lb) small potatoes
• 3 medium onions
• 1 tbsp butter
• Olive oil
• Salt and pepper


PREPARATION

1. Pre-cook the potatoes
Wash the potatoes thoroughly and boil them in salted water until soft. Then drain and let them steam for 5 minutes.

2. Fry the onions until golden brown
Slice the onions. Heat 1 tbsp butter with a bit of olive oil in a pan. Fry the onions over medium heat until golden brown, seasoning lightly with salt and stirring regularly.

3. Sauté the mushrooms
Slice the mushrooms. Sauté vigorously in a bit of olive oil until the released liquid evaporates and the mushrooms are lightly browned. Meanwhile, finely chop the shallots and garlic.

4. Prepare the sauce
Add 1 tbsp butter to the mushrooms. Once melted, add the shallots and sauté briefly. Add the garlic and sauté briefly until fragrant.

Deglaze with vegetable broth. Stir in mustard and cream, and add a few sprigs of thyme. Let simmer over low heat for about 8 to 12 minutes until the sauce thickens slightly. Remove the thyme sprigs and season with lemon juice, salt, and pepper.

5. Bake the potatoes crispy
Place the potatoes on a baking sheet lined with parchment paper and gently flatten them. Drizzle with olive oil, and season with salt and pepper. Bake in a preheated oven at 220 °C (428 °F) for about 35 minutes until golden brown and crispy.

6. Prepare the meat
Remove the silver skin and tendons from the pork tenderloin. Cut the meat into even strips about 1.5 to 2 cm thick. Pat dry, and season with salt and pepper.

7. Coat the meat
Prepare three plates. Place flour on the first plate. In the second plate, whisk the eggs with 1 tsp mustard. In the third plate, mix panko, fine breadcrumbs, and parmesan. Pull off some thyme leaves and mix in.

Dip the meat strips first in the flour, then in the egg, and finally in the panko mixture. Press the coating lightly.

8. Fry until golden brown
Heat vegetable oil in a wide pan. Fry the coated meat strips in portions over medium heat until golden brown all around and cooked through inside. The crust should not get too dark.

Let drain on a rack briefly. Dry fresh herbs well before contact with hot oil, as moisture can cause splattering.

9. Serve
Arrange the crispy potatoes with the golden brown onions. Place the pork tenderloin strips alongside and add the mushroom cream sauce to the side to keep the coating crispy.