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Pork Tenderloin on Potato Gaufrette

PORK TENDERLOIN ON POTATO GAUFRETTE

HORSERADISH SAUCE
$ 6.99

1/2 lb.             Pork tenderloin
1/2 Tbsp.       Garlic powder
1 Tbsp.           Rosemary, fresh, minced
                        Salt and pepper to taste
                        Olive oil
1/2 lb.             Yukon Gold potatoes
                        Salt and pepper to taste
                        Robert Rothschild Farm Horseradish Sauce

 

Rub pork tenderloin with garlic powder, rosemary, salt and pepper. Brush with olive oil. Grill on hot grill or sear in a hot pan on all 4 sides. Place in a 375 degrees F oven for 20 - 25 minutes to finish cooking to desired doneness. Remove tenderloin from oven and allow to rest 5 minutes prior to slicing. While tenderloin is cooking, slice potatoes using a mandolin with waffle cutter to form potato gaufrette (waffle fries). Deep fry in 375 degrees F oil for 2 - 3 minutes until waffle fries are lightly browned and crispy. Season fries immediately with salt and pepper. To assemble, place a small slice of pork tenderloin on top of the waffle frie. Top with a small dollop of Horseradish Sauce. Yields approximately 36 appetizers.

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