Pork tenderloin with basil-carrots

Name: Pork tenderloin with basil-carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Carrots; 3/4 l Vegetable broth (instant); 600 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 30 g Butter or margarine; 40 g Flour; 200 g Whipped cream; 1 potty Basil; 7-10 Tbsp colourful pepper; 7-10 Tbsp Basil and lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Carrots
3/4 l Vegetable broth (instant)
600 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
30 g Butter or margarine
40 g Flour
200 g Whipped cream
1 potty Basil
7-10 Tbsp colourful pepper
7-10 Tbsp Basil and lemon

Directions

1
Peel and wash the carrots and cut them into thick slices at an angle. Boil up the vegetable stock. Add carrots and cook for about 15 minutes. Season meat with salt and pepper. Heat oil in a pan and fry pork fillet all around. Fry over a low heat for about 15 minutes. In the meantime heat the fat in a pot. Sauté the flour in it. Deglaze with 1/2 litre vegetable water and cream while stirring. Season to taste with salt and pepper. Wash the basil, cut into fine strips and add to the sauce with the carrots. Remove meat from the pan, cut into slices and arrange on a plate with basil carrots. Garnish with basil and lemon. Small roast potatoes taste good with it
2
Dishes: Winterling
3
Cutlery: Mertens
4
Glass: Spiegelau