Herbed pork loin

Name: Herbed pork loin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 375 g Carrots; 500 g Celery; 7-10 Tbsp Salt; 1 collar Parsley; 1 potty fresh or 1 tablespoon dried basil; 40 g Butter or margarine; 1 knife tip ground cilantro

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Pork tenderloin
7-10 Tbsp white pepper
2 TABLESPOONS Oil
375 g Carrots
500 g Celery
7-10 Tbsp Salt
1 collar Parsley
1 potty fresh or 1 tablespoon dried basil
40 g Butter or margarine
1 knife tip ground cilantro

Directions

1
Wash the meat and dab dry with kitchen paper. Rub vigorously all around with pepper. Heat oil in a pan. Brown the meat well and continue to fry at medium heat for about 10 minutes, turning.
2
Clean and wash the vegetables. Cut carrots diagonally into thin slices, celery into pieces. Steam vegetables in little boiling salted water covered with a lid for about 10 minutes at low heat. Wash parsley and basil, dab dry and chop finely, except for a little bit for garnishing.
3
Remove meat from the pan. Season with salt and roll in the chopped herbs. Press on a little. Add fat to the frying fat and let it melt. Turn the meat in the hot fat. Drain the vegetables.
4
Season to taste with pepper and coriander. Cut the meat into slices. Arrange with the vegetables on a preheated plate. Garnish with a basil bouquet. Serve with small potato rosettes or croquettes au gratin.