Pork piccata with pureed potatoes and dish apples

 

If you really need bistro style smooth pound, push the potatoes through a sifter using the back of a spoon (some extra spread plainly helps too). This ought to be finished while the potatoes are correct now hot, on the off chance that not they will turn gluey. Work in packs to make it easier

Ingredients

2 tremendous potatoes, stripped and for the most part cut off
1 pork tenderloin filet (approx. 460g)
30g plain flour
1 tbsp vegetable oil
70g unsalted spread, diced
1 sage twig
1 apple, cored and cut into 8 wedges
1 tbsp stunts, regardless of one tsp of their saline game-plan
50ml whole milk
1 lemon wedge

Procedure

Heat the oven to 180°C fan/gas 6. Put the potatoes in a holder of salted water and bring to the air pocket. Cook for 15-20 minutes, or until sensitive.
Me

anwhile, cut the pork into 2cm thick plates. Season with salt and pepper, sprinkle the flour onto a plate, then, at that point, dust the pork pictures on each side.
Right when the potatoes are for the most part half-cooked, put a colossal ovenproof skillet over a medium-extreme focus and pour in the oil. Once hot, add the

pork pictures and cook for 2 minutes on each side. Add 40g of the diced margarine close by the splendid, apple and stunts (and 1 tsp of their saline water), season for 1 second, then, put in the grill for 4 minutes. Accommodate rest while you set up the pound.

Yet again channel the potatoes, leave rapidly to steam dry, then, tip into the dish with the overabundance spread, milk and a nice spot of salt. Squash until smooth (see tips). Part the squash among bowls and top with the pork pictures and apple wedges. The resting juices from the pork will have mixed in with the margarine and caper unforgiving water in the compartment to make a sauce. Season the sauce with a squash of lemon, then, spoon it over th

e pork.