Go Back

Porc en croûte de pommes de terre (Pork in a potato crust)

The original recipe is from the French cookbook, "Toute la cuisine au fil des saisons".
Print Recipe

Ingredients

  • Pork filets mignons 2, 14 oz. (400 g) apiece
  • Potatoes 1 lb (500 g)
  • Egg whites 2
  • Butter 2 Tbsp. (30 g)
  • Flour 3 Tbsp.
  • Olive oil 2 Tbsp.
  • Pine nuts 2 Tbsp.
  • Rosemary 1 sprig
  • Salt & pepper

Instructions

  • Brown the filets mignons with the olive oil in a frying pan. Turn them regularly to brown evenly.
  • Remove, dry, season with salt and pepper.
  • Preheat oven to 350°F (180°C). Place aluminum foil in the bottom of a pan and cover with the melted butter.
  • Peel and rinse the potatoes. Shred them.
  • Add 1 Tbsp of flour and the egg whites. Salt and pepper and mix.
  • Mix the rest of the flour with chopped rosemary in a plate. Roll the filets mignons in the flour.
  • Place them in the pan and cover completely with the potatoes, pressing firmly.
  • Bake 25-30 minutes.
  • Remove the filets mignons carefully without damaging the crust.
  • Serve in slices with roasted pine nuts.

Notes

If I made it again…first, I would not forget to add in the salt and pepper (a forgivable oversight, but with a significant impact when it comes to shredded potatoes…), then I would add a shredded onion, a little nutmeg maybe even some rosemary to the crust. One could even try making the crust with mashed potatoes instead of shredded potatoes. Let me know how it goes.