Herb pork filet from the oven

Name: Herb pork filet from the oven
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 500 g Carrots; 0?$? Onions; 1 TEASPOON Mustard seed; 2-3 TABLESPOONS medium hot mustard; 600 g Pork tenderloin; 700 ml Vegetable broth; 2 TEASPOONS Cornstarch; 7-10 Tbsp grated nutmeg; 1 large bunch of mixed herbs (e.g. parsley, dill and chives); 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
500 g Carrots
0?$? Onions
1 TEASPOON Mustard seed
2-3 TABLESPOONS medium hot mustard
600 g Pork tenderloin
700 ml Vegetable broth
2 TEASPOONS Cornstarch
7-10 Tbsp grated nutmeg
1 large bunch of mixed herbs (e.g. parsley, dill and chives)
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and chop the potatoes and cook them in boiling salted water for about 20 minutes. Drain potatoes and let them evaporate. Peel and wash carrots and cut them into bite-sized pieces. Peel onions and cut into slices
2
Roast mustard seed in a pan without fat for 1-2 minutes. Keep the lid of the pan ready in case the seeds start to crack. Remove the pan from the heat and let it cool down. Mix mustard seeds with mustard, season with salt. Wash the meat, dab dry, halve if necessary and brush with mustard mixture
3
Put the vegetables and potatoes in an ovenproof dish or roaster. Mix 2 tablespoons of stock and starch, season with nutmeg. Pour the rest of the stock into the vegetables. Place meat on top. Close the mould tightly with foil or put a lid on it. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes.
4
Meanwhile wash herbs, shake dry. Pluck leaves or flags from the stems and chop them. Cut chives into fine rings. Remove the dish from the oven. Carefully remove foil or lid. Remove meat, turn in the herbs and cut into slices. Arrange vegetables, potatoes, meat and stock