Mango rolls with pork tenderloin

Name: Mango rolls with pork tenderloin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1 TABLESPOON Butter or margarine; 50 g Millet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 400 g Pork tenderloin; 1-2 TABLESPOONS Oil; 1 (approx. 350 g) Head chard; 200 g Skimmed milk yoghurt; 7-10 Tbsp grated lemon peel; 7-10 Tbsp Mint and lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
1 TABLESPOON Butter or margarine
50 g Millet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
400 g Pork tenderloin
1-2 TABLESPOONS Oil
1 (approx. 350 g) Head chard
200 g Skimmed milk yoghurt
7-10 Tbsp grated lemon peel
7-10 Tbsp Mint and lemon

Directions

1
Peel the garlic and press it through a garlic press. Melt the fat. Sauté garlic in it. Add millet. Deglaze with 200 ml water. Season with salt, pepper and curry. Simmer covered for about 25 minutes.
2
In the meantime wash the fillet and pat dry. Fry well all around in hot oil. Season with salt and pepper. Fry over medium heat for about 12 minutes. Remove chard leaves from the stalk. Cut or shorten the stem a little bit more flatly.
3
Blanch the leaves for 1 minute in boiling salted water, drain. Place 1 tablespoon of each swollen millet on 1 leaf of chard, beat in and pin. Season yoghurt with salt, pepper and lemon peel.
4
Cut the fillet open and arrange with chard rolls and yoghurt. Serve garnished with mint and lemon.