Foil carrots with pork tenderloin and polenta

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put semolina in 1 litre of boiling salted water and let it swell for 5-10 minutes at low heat while stirring continuously. Spread the mixture on an oiled baking tray and let it cool down. Meanwhile wash the herbs, dab dry and chop one half. Mix yoghurt with herbs. Season to taste with salt and pepper. Pluck off remaining herb leaves.

2. 2

   Clean, peel and wash the carrots. Put carrots, herb leaves and butter on a large piece of aluminium foil, season with salt and cumin. Fold up the foil and add the wine. Close the foil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Wash the fillets, dab dry and cut into slices of approx. 3 cm thickness. Cut the polenta mass into triangles. Heat 3 tablespoons of oil in a large frying pan, fry the polenta dough on both sides until golden brown, keep warm. Heat 2 tablespoons of oil in a frying pan. Fry the medallions for 2-3 minutes on each side. Season with salt and pepper.

3. 3

   Wash the fillets, dab dry and cut into slices of approx. 3 cm thickness. Cut the polenta mass into triangles. Heat 3 tablespoons of oil in a large frying pan, fry the polenta dough on both sides until golden brown, keep warm. Heat 2 tablespoons of oil in a frying pan. Fry the medallions for 2-3 minutes on each side. Season with salt and pepper. Arrange carrots, medallions and polenta on a plate. Serve with yoghurt dip

Nutrition Facts

KCAL
580 kcal

CARBS
53 g

FATS
22 g

PROTEINS
37 g