Pork tenderloin on a fine bed of vegetables

Name: Pork tenderloin on a fine bed of vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g small carrots; 400 g Kohlrabi; 7-10 Tbsp Salt; 200 g Sweet peas; 400 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Pot of chervil; 2 TABLESPOONS Breadcrumbs; 20 g Butter or margarine; 20 g Flour; 150 g Whipped cream; 5 TABLESPOONS dry white wine; 7-10 Tbsp hot pepper and chervil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g small carrots
400 g Kohlrabi
7-10 Tbsp Salt
200 g Sweet peas
400 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Pot of chervil
2 TABLESPOONS Breadcrumbs
20 g Butter or margarine
20 g Flour
150 g Whipped cream
5 TABLESPOONS dry white wine
7-10 Tbsp hot pepper and chervil

Directions

1
Clean the carrots, peel them and cut them in half lengthwise. Clean, peel and cut kohlrabi into small pieces. Cook both in boiling salted water for about 10 minutes. In the meantime clean and wash the mangetouts.
2
Add to the vegetables approx. 3 minutes before the end of the cooking time and cook. Drain and collect the vegetable water. Wash the meat and dab dry. Fry all around in hot oil for about 10 minutes.
3
Season with salt and pepper. Fry over medium heat for about 10 minutes. In the meantime wash and chop the chervil. Remove the fillet and keep warm. Roast breadcrumbs in the frying fat until golden brown. Fold in chervil and spread on the fillet.
4
For the sauce, heat the fat. Sweat flour in it. Deglaze with cream, white wine and 1/4 litre vegetable water. Bring to the boil while stirring constantly. Season to taste with salt and coloured pepper. Warm up the vegetables.
5
Cut the fillet open and arrange on the vegetables with sauce. Serve sprinkled with coloured pepper and chervil.