Pattered meat with cucumber-radish salad

Name: Pattered meat with cucumber-radish salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Cucumber; 1 collar Radishes; 5 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, sugar; 5 TABLESPOONS Oil; 600 g Pork tenderloin; 3-4 Tbsp Maize starch; 3 TABLESPOONS clarified butter; 200 g Whipped cream; 1 collar Chervil and chives

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Cucumber
1 collar Radishes
5 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, sugar
5 TABLESPOONS Oil
600 g Pork tenderloin
3-4 Tbsp Maize starch
3 TABLESPOONS clarified butter
200 g Whipped cream
1 collar Chervil and chives

Directions

1
For the salad peel the cucumber. Clean and wash the radishes. Slice both into thin slices. For the vinaigrette season lemon juice with salt, pepper and 1 pinch of sugar. Fold in the oil.
2
Dab pork tenderloin dry and cut into 3-4 mm thin slices. Put the starch in a plate. Turn the fillet slices in it. Heat clarified butter in a large pan. Fry the fillet slices in it in 2-3 portions per side for about 2 minutes.
3
Season with salt and pepper and remove. Deglaze the roast with cream and 200 ml water. Bring to the boil, simmer a little until the sauce thickens slightly.
4
Wash the herbs and shake dry. Pluck the chervil leaves and chop them coarsely. Cut chives into fine rolls. Mix cucumber, radishes and chives with the vinaigrette. Season salad with salt and pepper.
5
Season the cream sauce with salt and pepper and warm the fillet briefly. Sprinkle chervil over the meat and eat the salad with it. Baguette tastes good with it.