Herb pork tenderloin with Leipziger Allerlei and roast potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the potatoes and simmer in boiling salted water for about 20 minutes. Meanwhile wash the meat, dab dry and cut in half. Heat 2 tablespoons of oil in a large frying pan or roaster. Fry the meat for 4-5 minutes while turning, season with salt and pepper, place on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes medium heat. Put the pan with the frying set aside

2. 2

   Peel, wash and slice the carrots. Wash the asparagus and cut off the woody ends. Cut asparagus into bite-sized pieces. Peel kohlrabi and cut into strips. Pour boiling water from the kettle over the peas in a bowl, leave to stand for about 5 minutes, then drain

3. 3

   Cook the carrots, asparagus and kohlrabi in boiling salted water for about 8 minutes until al dente. In the meantime melt butter in a pot. Add flour and sweat. Deglaze with milk and stock, simmer for about 5 minutes, season with salt, pepper and nutmeg. Drain the asparagus mixture, rinse with cold water and add to the sauce with the peas

4. 4

   Drain the potatoes and let them evaporate briefly. Heat the meat again. Fry the potatoes for 5-6 minutes, turning them, and season with salt and pepper. Wash the herbs and shake dry. Put something aside for garnishing. Pluck the remaining leaves from the stems and chop finely. Heat 2 tablespoons of oil in a frying pan and remove from heat. Add the herbs and braise for about 1/2 minute. Remove meat and turn in the herbs. Boil up the Leipziger Allerlei. Cut meat into slices, arrange with potatoes and Leipziger Allerlei, garnish with remaining herbs

Nutrition Facts

KCAL
700 kcal

CARBS
54 g

FATS
28 g

PROTEINS
57 g