Hearty pork tenderloin on mangetout

Name: Hearty pork tenderloin on mangetout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g frozen potato wedges; 500 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 40 g Vital Core Mix; 250 ml Vegetable broth; 2 TEASPOONS dark sauce thickener; 500 g Sweet peas; 1 TEASPOON Butter; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g frozen potato wedges
500 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
40 g Vital Core Mix
250 ml Vegetable broth
2 TEASPOONS dark sauce thickener
500 g Sweet peas
1 TEASPOON Butter
baking paper

Directions

1
Line baking tray with baking paper. Spread the potato wedges on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 19-23 minutes until golden brown. Turn over after about 14 minutes.
2
Meanwhile wash the meat and pat dry. Season with salt and pepper. Heat oil in a pan. Brown the pork fillet in it all around. Finely chop the grain mixture. Take the pork tenderloin out of the pan, roll it in the grain mixture and place it in the oven with the potato wedges.
3
Store the frying set in the pan. Cook meat in the preheated oven for 10-15 minutes. Deglaze the meat with broth. Simmer sauce for 1-2 minutes, season with salt and pepper and thicken slightly with sauce thickener.
4
##Clean, wash and cook in boiling salted water for about 4 minutes. Pour off vegetable water, mix pods with butter. Cut ##meat## into slices and arrange with mangetouts, potato wedges and sauce.