Pork filets with braised vegetables

Name: Pork filets with braised vegetables
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 1 Garlic clove; 4 TABLESPOONS Maple syrup; 1/4 TEASPOON ground cloves; 600 g Pork tenderloin; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 600 g Carrots; 1/2 TEASPOON Vegetable broth; 5-6 Stem(s) Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
95 mins

TOTAL TIME
95 mins

Ingredients

Servings: 4

1 Garlic clove
4 TABLESPOONS Maple syrup
1/4 TEASPOON ground cloves
600 g Pork tenderloin
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
600 g Carrots
1/2 TEASPOON Vegetable broth
5-6 Stem(s) Parsley

Directions

1
Peel and chop the garlic. Mix with maple syrup and cloves. Dab meat dry. Coat with the marinade, cover and chill for at least 1 hour.
2
Strip the marinade from the meat and store. Heat 1-2 tablespoons of oil in a large ovenproof pan or a flat roasting pan. Brown the meat in it all around for about 5 minutes. Season with salt and pepper and bake in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 15 minutes.
3
Peel and wash the potatoes and carrots and cut them into sticks. Heat 1 tablespoon of oil in a coated frying pan. Fry the potatoes and carrots in it in portions while turning. Add approx. 1/4 l water, stir in stock and bring to the boil.
4
Covered vegetables and stew for about 15 minutes.
5
Coat the meat with the marinade approx. 5 minutes before the end of the frying time and finish frying. Wash and chop the parsley.
6
Remove meat from the oven and let it rest for a short time. Season vegetables to taste. Cut meat open and arrange on plates with the braised vegetables. Drizzle with the gravy and sprinkle with parsley.