Poached pork tenderloin with bouillon vegetables and herb béchamel

Name: Poached pork tenderloin with bouillon vegetables and herb béchamel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g waxy potatoes; 375 g Carrots; 1 (approx. 500 g) Kohlrabi; 2 (approx. 600 g) Pork fillets; 1 1/2 l Vegetable broth (instant); 7-10 Tbsp Salt; 1 collar Chervil; 1 collar Basil; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g waxy potatoes
375 g Carrots
1 (approx. 500 g) Kohlrabi
2 (approx. 600 g) Pork fillets
1 1/2 l Vegetable broth (instant)
7-10 Tbsp Salt
1 collar Chervil
1 collar Basil
30 g Butter or margarine
30 g Flour
100 g Whipped cream

Directions

1
Peel, wash and chop the potatoes. Clean, peel, wash and dice carrots and kohlrabi. Wash the fillets and dab them dry. Bring the stock to the boil. Put fillets in and let them simmer at low heat for about 20 minutes.
2
Cook the potatoes in boiling salted water for about 15 minutes. Add carrots and kohlrabi to the potatoes about 5 minutes before the end of the cooking time. Wash the herbs, dab dry and remove leaves, except some for garnishing, from the stems and chop finely.
3
Melt the fat in a pot. Dust flour on it and sweat it. Take 1/2 litre of the meat-vegetable broth and pour it into the roux while stirring. Bring to the boil and simmer for 5 minutes. Stir in cream and 2/3 of the herbs.
4
Season to taste with salt. Drain vegetables. Remove meat from the stock, turn in the remaining herbs and cut into slices. Arrange vegetables, meat and sauce. Garnish with herbs.