Bacon frills on braised green beans with roast potatoes
easy
60 mins
60 mins
Ingredients
- 750 g new potatoes
- 750 g green beans
- 7-10 Tbsp Salt
- 250 g Tomatoes
- 2 medium-sized onions
- 500 g Pork tenderloin
- 7-10 Tbsp black pepper
- 4-8 discs Bacon
- 4-5 Tbsp Oil
- 20 g Butter or margarine
- 1/2 bunch Parsley
- 3-4 Tbsp dry white wine
- 100 g Whipped cream
- 50 g grated medieval Gouda cheese
Directions
- 1
Brush the potatoes vigorously under cold water. Cut into slices of about 1 cm thickness and wrap in a damp cloth. Clean and wash the beans. Peel and chop the onions and fry them in hot fat.
- 2
Add the beans and a good 1/8 litre of water. Season with salt and stew covered for about 15 minutes. Wash meat if necessary and dab dry. Cut into 4 equally sized pieces. Season with salt and pepper and wrap with bacon.
- 3
Heat 1-2 tablespoons of oil in a frying pan and fry the fillets for 12-15 minutes while turning. Wash and dice the tomatoes and add to the beans. Stew everything for about 3 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing.
- 4
Mix into the bean vegetables, season with salt and pepper and braise for another 3 minutes. Arrange the vegetables on an ovenproof dish and arrange the fillets on top. Add wine and cream, bring to the boil and season to taste with salt and pepper.
- 5
Pour over the meat and sprinkle with cheese. Bake in the preheated oven (electric: 225 °C/ gas: level 4) for 10-12 minutes. Heat 3 tablespoons of oil in a pan. Fry the potato slices for 10-12 minutes while turning them until crispy.
- 6
Season with salt and pepper. Arrange potatoes as you like on the plate and serve garnished with the rest of the parsley.
Nutrition Facts
630 kcal
40 g
33 g
43 g
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