Pork tenderloin with almonds and various vegetables

Name: Pork tenderloin with almonds and various vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Pork fillets (300 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 100 g flaked almonds; 500 g Broccoli; 375 g Carrots; 1 glass (580 ml; drained weight 320 g) Asparagus spears; 150 g Butter or margarine; 1 package (30 g) Hollandaise sauce; 7-10 Tbsp Orange wheels and rasp and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Pork fillets (300 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
100 g flaked almonds
500 g Broccoli
375 g Carrots
1 glass (580 ml; drained weight 320 g) Asparagus spears
150 g Butter or margarine
1 package (30 g) Hollandaise sauce
7-10 Tbsp Orange wheels and rasp and parsley

Directions

1
Wash the fillets and dab dry. Fry in hot oil while turning for about 5 minutes. Season with salt and pepper and let it cool down a bit. Beat the egg. Turn the fillets first in the egg, then in the flaked almonds and press them down.
2
Cook the fillets in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, clean and wash the broccoli and divide into small florets. Peel and wash the carrots and cut them into fine strips.
3
Cook separately in boiling salted water for about 10 minutes. Heat the asparagus in its own stock. Drain the vegetables just before serving. Toss broccoli and carrots separately in 10 g hot fat each.
4
For the sauce, heat 1/8 litre of water. Stir in the sauce powder and bring to the boil briefly. Over a low heat, gradually add the remaining fat in pieces until it has melted. Cut the meat open and arrange on a plate with vegetables and some sauce.
5
Serve garnished with orange wheels, grated orange and parsley. Croquettes taste good with it.