New Years menu with tenderloin and pommes Anna


  • 100 mlsoy sauce
  • 500 mlorange juice
  • pork tenderloin
  • 600 gramspotatoes
  • 120 gramsbutter
  • 1 tbspfresh thyme- or dried
  • 300 gramsshallots
  • 500 gramsmushrooms
  • 1 cubechicken stock
  • 250 mlwhipping cream
  •  lemon
  • 50 gramspine nuts
  • orange
  •  lettuce of your choice
  • 50 gramsparmesan flakes
  •  dressing of your choice
  •  bun tray
  •  olive oil
  •  salt
  •  pepper
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New Years calls for some extra effort in the kitchen, and although it might sound difficult and fancy with mushroom sauce and pommes Anna, this New Years dinner is actually fairly easy to make - and it tastes incredible. Do remember to marinate the tenderloin for at least four hours before cooking. Happy New Year!


1. Mix soy sauce and orange juice in a bowl. Pour into a freezer bag along with the tenderloin and let it rest for at least four hours in the fridge.

2. Preheat your oven to 220 degrees convection. Scrub the potatoes and very thinly slice them - or the quicker solution, run them through a mandolin or food processor with slicing attachment. Melt the butter and mix with potato slices and thyme in a bowl - make sure every single potato slice is mixed with the butter. Now stack the potato slices in a bun tray, and bake for approx. 30 minutes.

3. Remove the tenderloin from the marinade - save the marinade for later - and pat the tenderloin with some kitchen roll. Sear it in a bit of olive oil on a pan, until it has a nice sear on all sides.

4. Add about a third of the marinade to the tenderloin on the pan, along with peeled, whole shallots. Place a lot or tin foil over the pan and let it cook over medium heat for about 20 minutes, or until the tenderloin is cooked through or slightly pink in the centre - up to your preference. Remember to save the juices from the pan for later. Let the tenderloin rest uncovered on a cutting board while you finish up the rest.

5. Clean the mushrooms, season with salt and pepper, fry them in a little olive oil on a pan and then take it off the heat. Remove the shallots from the sauce with a slotted spoon and set aside. Bring the sauce to the boil and add stock, cream and mushrooms. Season to taste with lemon, salt and pepper. If the sauce is too thin, you can thicken it with corn flour - if it's too thick, add a dash of water.

6. Roast the pine nuts on a dry pan and let cool on a plate. Peel the oranges and thinly slice them. Rinse the lettuce and place on a tray with oranges, pine nuts and parmesan flakes. Top with dressing of your choice.

7. Slice the tenderloin and serve with pommes Anna, sauce, shallots and yummy salad. Enjoy and Happy New Year!


Tasks for kids in the kitchen: Let your kids make the marinade for the tenderloin. They can also peel and slice the oranges.

The mushroom sauce is really delicious as it is. But if there really is a party, then add a little truffle oil.

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