Oven red beets with grapefuit to pork tenderloin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the beetroot and cut it into thick slices (be careful, it stains strongly! Wear disposable gloves). Peel garlic and cut into slices. Wash thyme and shake dry. Mix beetroot, garlic, half thyme, 1 teaspoon coarse sea salt, pepper and oil in a bowl. Divide on two thirds of a baking tray.

2. 2

   Wash the fillet, dab dry and season with chilli salt. Heat clarified butter in a pan. Brown the fillet in it for about 5 minutes, keep the roast mixture. Place the meat on the baking tray with the beetroots. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes.

3. 3

   Peel the grapefruit so that the white skin is completely removed. Fillet and squeeze the juice. Add the juice to the frying pan and boil for 2-3 minutes. Season with salt, pepper and 1 pinch of sugar. From the übri

4. 4

   Take the fillet out of the oven, wrap in aluminium foil and let it rest for a few minutes. Remove thyme stalks. Fold the grapefruit fillets and thyme leaves under the beetroot and continue cooking in the oven for 5-10 minutes. Bring the frying stock briefly to the boil. Cut fillet into thin slices. Arrange everything. Serve with fresh farmhouse bread.

5. 5

   Peeling: Cut off straight caps at the top and bottom. Then cut off the skin and white skin all around.

6. 6

   Trigger: Cut out the fillets one by one with a long knife along the parting lines.

7. 7

   Squeeze: After filleting, squeeze the remaining juice out of the parting skins by hand.

Nutrition Facts

KCAL
410 kcal

CARBS
27 g

FATS
16 g

PROTEINS
37 g