Pork loin with herbs

Name: Pork loin with herbs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cauliflower; 500 g Broccoli; 7-10 Tbsp salt, white pepper; 2 (300 g each) Pork fillets; 1-2 TABLESPOONS Oil; 30 g + 1 tablespoon butter/margarine; 30 g Flour; 100 g Whipped cream; 30 g grated gouda; 1/2 bunch Basil, chervil and dill; 2 medium-sized tomatoes; 1 TABLESPOON Breadcrumbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 cauliflower
500 g Broccoli
7-10 Tbsp salt, white pepper
2 (300 g each) Pork fillets
1-2 TABLESPOONS Oil
30 g + 1 tablespoon butter/margarine
30 g Flour
100 g Whipped cream
30 g grated gouda
1/2 bunch Basil, chervil and dill
2 medium-sized tomatoes
1 TABLESPOON Breadcrumbs

Directions

1
Clean and wash the cauliflower and broccoli and divide into florets. Cover and cook in about 1/2 l boiling salted water for 6-8 minutes. Lift out the florets, measure 3/8 l vegetable water
2
If necessary, wash the fillets and pat them dry. Heat oil. Sauté the meat for about 5 minutes and season. Then fry for 10-15 minutes at medium heat. Keep meat warm
3
Heat 30 g fat in the frying fat and sauté the flour in it. Stir in vegetable water and cream. Bring to the boil and simmer for 5 minutes. Melt cheese in it. Season to taste and add vegetables to the sauce
4
Wash herbs, chop. Wash, seed and dice tomatoes. Heat 1 tablespoon of fat. Brown the breadcrumbs in it. Add tomatoes and herbs. Spread on the fillets. If necessary, gratinate briefly in a hot oven. Arrange everything. Serve with roast potatoes