Pork filet with hollandaise sauce and potato and carrot goulash

Name: Pork filet with hollandaise sauce and potato and carrot goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 400 g Carrots; 500 g Pork tenderloin; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Soy sauce; 7-10 Tbsp ½ Chervil bunch; 1 package (250 ml) Hollandaise sauce; 150 ml apple juice; 7-10 Tbsp pink berries and sugared kumquats

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
400 g Carrots
500 g Pork tenderloin
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Soy sauce
7-10 Tbsp ½ Chervil bunch
1 package (250 ml) Hollandaise sauce
150 ml apple juice
7-10 Tbsp pink berries and sugared kumquats

Directions

1
Peel and wash the potatoes and cut them into cubes (approx. 1 x 1 cm). Peel, wash and slice carrots. Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat well all around.
2
Season with salt and pepper. In the meantime, heat 2 tablespoons of oil in a pan and fry the potatoes and carrots thoroughly. Then cook over medium heat, turning several times, for 12-15 minutes.
3
Season to taste with salt, pepper and soy sauce. Place the meat on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Wash the chervil, shake dry and pluck the leaves from the stems.
4
Put a few leaves aside for garnishing, add the rest of the chervil leaves to the potatoes 2 minutes before the end of the cooking time. Pour the sauce into a saucepan, stir in apple juice, heat up and season with salt and pepper.
5
Cut the meat into slices and arrange on plates with the potato and carrot vegetables. Garnish with chervil. Pour a little sauce, garnish with pink berries and sugared kumquats.