Braised pork tenderloin with carrot-celery vegetables

Name: Braised pork tenderloin with carrot-celery vegetables
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 Pork tenderloin (approx. 350 g); 150 g cleaned celery; 150 g peeled carrots; 300 g peeled potatoes; 7-10 Tbsp Sea salt; 3 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 100 g cleaned mushrooms; 7-10 Tbsp white pepper; 1/2 bunch flat leaf parsley; 50 g Schmand; 1 g vegetable binder

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 Pork tenderloin (approx. 350 g)
150 g cleaned celery
150 g peeled carrots
300 g peeled potatoes
7-10 Tbsp Sea salt
3 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
100 g cleaned mushrooms
7-10 Tbsp white pepper
1/2 bunch flat leaf parsley
50 g Schmand
1 g vegetable binder

Directions

1
Wash the fillet and dab dry. Cut celery and carrots into slices. Cook potatoes in boiling salted water for about 20 minutes
2
Heat 2 tablespoons of oil and fry the fillet all around. Deglaze with 1/4 litre of vegetable stock and braise in the closed pan at medium heat for about 15 minutes
3
Heat the remaining oil. Sauté the mushrooms, carrots and celery in it. Deglaze with remaining vegetable stock and simmer for about 10 minutes with the lid closed. Season with salt and pepper. Wash parsley, dab dry and pluck. Mix into the vegetables
4
Drain meat stock and mix with sour cream. Thicken slightly, bring to the boil briefly. Season fillet with salt and pepper, cut open. Serve with vegetables, boiled potatoes and sauce