Roasted Pork Tenderloin with Creamy Broccoli Puree

For the broccoli puree: Cut the broccoli into small pieces, with onion and garlic, sauté in oil in a spacious pot. salt and pepper. Add vegetable soup and Rama Cremefine to boil, simmer gently for five minutes. Puree with a blender.

For the potato pancakes: peel the potatoes and grate finely. Squeeze them vigorously with your hands, collecting the juice.

Add 125 ml Rama Cremefine to refine, the yolks, salt, pepper and nutmeg to the potatoes. Drain the potato juice, potato starch has settled at the bottom of the container, add this to the potato mixture.

Using a spoon, place small portions of the mixture in a hot pan with oil and press flat. Fry the potato loaves until crispy on both sides and keep warm.

For the pork tenderloins: salt and pepper the pork tenderloins and sear them on all sides. Continue roasting with the pan in the preheated oven at 180 degrees (hot air 160 degrees, gas mark 3) for about 8 minutes, turning several times. Allow to rest briefly and serve sliced with the mashed potatoes and potato pancakes.

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