Pork tenderloin medallions and young carrots
easy
50 mins
50 mins
Ingredients
- 1 kg baby carrots
- 2-3 stem(s) flat leaf parsley
- 4 pieces of pork tenderloin (cut from the thicker end)
- 4 discs Parma ham (about 15 g each)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1 pinch Sugar
- 1 package (250 ml) Hollandaise sauce
- 1 TEASPOON freeze-dried parsley
- 1-2 TABLESPOONS freshly squeezed orange juice
- 7-10 Tbsp Chervil
- baking paper
Directions
- 1
Clean the carrots (possibly leave a little green), wash and halve them as desired. Wash the parsley, dab dry and pluck the leaves from the stalks. Wash the meat and dab dry. Cut the fillet into four pieces. Cover each fillet with parsley leaves and wrap each with a slice of ham.
- 2
Heat the oil in a pan and fry the meat for 4-5 minutes. Then season with salt and pepper. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes. In the meantime, put carrots in boiling salt-sugar water and cook for about 12 minutes. Put the sauce in a small pot and heat it up while stirring. Stir in parsley. Season to taste with pepper and orange juice. Arrange one piece of meat, carrots and sauce each, garnished with chervil as desired and sprinkled with pepper on plates.
- 3
In the meantime, put carrots in boiling salt-sugar water and cook for about 12 minutes. Put the sauce in a small pot and heat it up while stirring. Stir in parsley. Season to taste with pepper and orange juice. Arrange one piece of meat, carrots and sauce each, garnished with chervil as desired and sprinkled with pepper on plates. Delicious with baguette
Nutrition Facts
500 kcal
13 g
32 g
38 g
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