Recipe for: Pork tenderloin in sorrel sauce, mashed potatoes with dill - photo 1
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Recipe for: Pork tenderloin in sorrel sauce, mashed potatoes with dill

Pikantne Main dishes Regional Cuisine of Poland 60 min Medium 2 wyświetleń ~42.39 PLN * - (0)
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Description

A Mazurian variation on a classic: tender pork tenderloins served in a spring, tangy sauce made from fresh sorrel, with creamy dill mashed potatoes. The dish combines the softness of the meat with the herbal-citrusy freshness of the sorrel; the puree softens the acidity and adds a hearty element. The dish pairs well with light salads, blanched asparagus, or a small portion of rhubarb chutney for contrast. Visually: a green sauce with a velvety consistency, pink slices of tenderloin, and white puree with green dill accents — a striking, spring proposal from Mazurian cuisine.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pork tenderloin 800 g
  • Sorrel 200 g
  • 18% cream 200 ml
  • Butter 80 g
  • Wheat flour 15 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken broth 500 ml
  • Potatoes 5.3 szt. (~800 g)
  • Milk 150 ml
  • Rapeseed oil 30 g
  • Lemon juice 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Green asparagus 200 g
  • Rhubarb 150 g
💰 Szacowany koszt dania: ~42.39 PLN (10.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the pork tenderloin out of the fridge for about 20-30 minutes to reach a temperature close to room temperature (this will help with even frying). In the meantime, wash the sorrel under running water, drain in a colander, and set aside on a cutting board. Peel the potatoes and cut them into equal pieces (about 3 cm). Peel and finely chop the onion, peel the garlic and crush it with a press or finely chop it. Measure out all the liquids and spices.

Ingredients: Pork tenderloin, sorrel, Onion, Garlic
Use a large cutting board, a metal strainer for draining, and a kitchen timer. The temperature of the meat is very important — a cold interior will cause the tenderloin to be raw in the middle after the outside is seared.

Mashed potatoes

2

Place the chopped potatoes in a large pot, cover with cold water by about 2 cm, and add 2-3 pinches of salt (from the total amount of salt). Set over medium heat, bring to a boil, reduce the heat, and cook uncovered for 15-20 minutes, until the potato is soft — you can check with a fork: it should go in easily.

Ingredients: Salt
Use a heavy pot with a thick bottom. Cold water + starting to cook from cold ensures even cooking. Do not salt too early with delicate varieties, but salt is necessary for the puree.
8

When the potatoes are soft, drain them thoroughly and set aside for 1 minute on the heat to evaporate excess water. Then mash the potatoes with a potato masher or pass them through a potato ricer. Gradually add warm milk and 50 g of butter, mixing until you achieve a smooth, creamy consistency. Season with salt and pepper. Finally, stir in finely chopped dill.

Ingredients: Milk, Butter, Dill, Salt, Black pepper
Use a potato ricer for a smooth texture or a masher if you prefer rustic mashed potatoes. Do not blend with an immersion blender for too long — it will become gluey.

Pork Tenderloins

3

Clean the tenderloin of membranes and any tendons. Cut into slices about 2.5–3 cm thick. Gently flatten each slice with your hand or a meat mallet (do not flatten too thin) and lightly sprinkle with salt and pepper on both sides. Heat a pan (preferably 26-28 cm in diameter) over medium-high heat, and pour in the rapeseed oil. When the oil starts to lightly smoke, place the tenderloins in the pan and fry without moving them for 3–4 minutes until a golden-brown crust forms, then flip and fry for another 3–4 minutes. After removing from the pan, set aside on a plate and loosely cover with aluminum foil for 5 minutes to allow the juices to settle.

Ingredients: Pork tenderloin, Rapeseed oil, Salt, Black pepper
Use a heavy-bottomed pan. Check readiness by inserting a thermometer – the ideal internal temperature is 62–65°C for a slightly pink center. Do not fry for too long, the tenderloin is lean and quickly loses juiciness.
7

Place the briefly rested tenderloins back in the pan with the sauce and heat on very low for 1–2 minutes, so the meat warms up and is coated with the sauce. Do not cook — just warm it up. After removing the meat, check the seasoning of the sauce once more.

Ingredients: Pork tenderloin, 18% cream, Salt, Black pepper
Serve the meat pink in the middle: if it is firm but not hard when pressed with a finger, it is ready. Overcooking will cause the tenderloin to become dry.

Sorrel sauce

4

In the same pan, reduce the heat to medium, add 30 g of butter and toss in the chopped onion. Sauté for 4-5 minutes until the onion becomes translucent and soft (it should be slightly see-through). Add the minced garlic and sauté for 20-30 seconds, being careful not to burn it. Add the flour and stir for 1-2 minutes to remove the raw flour taste — the mixture should turn slightly golden.

Ingredients: Butter, Onion, Garlic, Wheat flour
Use a wooden spoon or spatula to scrape up the brown bits left from frying the tenderloins (deglazing). If the flour starts to burn, reduce the heat immediately.
5

Slowly pour in the chicken broth, stirring vigorously to distribute the flour and avoid lumps. Increase the heat to a gentle boil and cook for 3–4 minutes until the sauce thickens slightly. Add the chopped sorrel—add it gradually while stirring; the sorrel will quickly wilt and soften. Cook for 2–3 minutes until the sorrel is tender and the sauce is a vibrant green.

Ingredients: Chicken broth, sorrel
If the sauce is too thick, add a little more broth; if it's too thin, cook over higher heat for 1–2 minutes. Use the back of a spoon to check the consistency — the sauce should coat the spoon.
6

Reduce the heat to low, pour in the 18% cream and mix. Add lemon juice half a tablespoon at a time and taste to balance the acidity of the sorrel; usually, 1 tablespoon is enough. Season with salt and pepper to taste. Cook for 2 minutes on very low heat — the sauce should be velvety and slightly creamy.

Ingredients: 18% cream, lemon juice, Salt, Black pepper
Use a small ladle to gradually add the cream. Do not allow it to boil after adding the cream to prevent it from curdling.

Additions (optional)

9

If you are using asparagus: snap off the tough ends, blanch in salted boiling water for 2–3 minutes (depending on thickness), immediately transfer to a bowl of ice water, drain, and briefly sauté in 10 g of butter for 1–2 minutes. If you are using rhubarb: cut into 1–2 cm pieces, place in a saucepan with 1 teaspoon of sugar and 1 tablespoon of lemon juice, cook for 5–7 minutes until softened and slightly broken down — this will be a tangy addition contrasting with the sauce.

Ingredients: green asparagus, Rhubarb, Butter, lemon juice
Additions are optional: asparagus will add freshness and texture, rhubarb will introduce a sweet-sour contrast. If you are not using them, skip this step.

Serving

10

On a plate, place a portion of mashed potatoes (about 180–200 g), next to it lay 2 slices of tenderloin and generously drizzle with sorrel sauce. Arrange blanched asparagus (if using) alongside and optionally a small spoonful of rhubarb chutney. Gently sprinkle with fresh dill for decoration. Serve immediately while the sauce and meat are still warm.

Ingredients: Pork tenderloin, 18% cream, Dill, green asparagus, Rhubarb
Use wide plates for an elegant presentation. If the sauce cools down, briefly reheat it over low heat before pouring it over the meat.

Fun Fact

💡

Sorrel was a popular element of folk cuisine in Poland — especially in the Masurian and Podlaskie regions — due to its distinctive, tangy flavor that paired well with richer meats and cream.

Best for

wiosenny obiad rodzinny okolice Święta Pracy i majówka niedzielny obiad

Tips

🍽️ Serving

Serve on warm plates to keep the sauce at temperature longer. A light white wine or fresh wheat beer pairs well with the tenderloin. If serving with rhubarb, serve the chutney in small amounts so it doesn't overpower the delicate meat.

🥡 Storage

Store the puree and sauce separately in airtight containers in the refrigerator for up to 48 hours. It's best to keep the meat separate, as it will soak up the sauce. Heat the sauce and puree over low heat, do not let the cream boil; briefly reheat the meat in the oven at 140°C for 8–10 minutes.

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