Pork tenderloin with bean crunch and potato strudel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Peel 1 onion and cut into strips. Crush the bay leaf roughly. Mix onion, wine, 1 tbsp. oil and bay leaf and season with salt and pepper. Place the meat in a flat container in the marinade, cover with foil, chill and marinate overnight. Remove the meat from the marinade, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat in it for about 10 minutes. Deglaze with the marinade and braise in the closed pan for 30-40 minutes.

2. 2

   In the meantime, wash the parsley, shake dry, pluck the leaves from the stalks and chop finely. Peel and wash the potatoes and cut them into 1 x 1 cm cubes. Mix potato cubes, sour cream, 1-2 tsp salt, 1/2 tsp pepper and 1 pinch of nutmeg. Melt 75 g butter. Put a sheet of strudel dough on a tea towel. Brush with butter. Put the 2nd strudel dough sheet on top and also spread with butter. Spread half of the potato mixture in an oblong strip at the bottom edge of the dough. Roll up the strudel using the tea towel and place it on a baking tray lined with baking paper. Repeat the process with the remaining ingredients and place the 2nd strudel on the baking tray. Coat the strudel with the remaining butter and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Wash and clean the beans and cut them into 1 cm long pieces. Cook in boiling salted water for about 10 minutes. Meanwhile peel garlic and remaining onion and cut into fine cubes. Crumble the bread finely. Heat 2 tablespoons of butter and roast bread for about 5 minutes, turning it over. After 3 minutes add onion and garlic cubes. Season to taste with salt and pepper. Pour the beans into a sieve, drain well, add to the crunch in the pan and fold in.

3. 3

   Repeat the process with the remaining ingredients and place the 2nd strudel on the baking tray. Coat the strudel with the remaining butter and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Wash and clean the beans and cut them into 1 cm long pieces. Cook in boiling salted water for about 10 minutes. Meanwhile peel garlic and remaining onion and cut into fine cubes. Crumble the bread finely. Heat 2 tablespoons of butter and roast bread for about 5 minutes, turning it over. After 3 minutes add onion and garlic cubes. Season to taste with salt and pepper. Pour the beans into a sieve, drain well, add to the crunch in the pan and fold in. Remove the meat and keep warm. Pour sauce through a sieve into a pot. Fill up to 250 ml with water. Stir starch and 2 tbsp water until smooth. Bring the sauce to the boil and thicken with the mixed starch. Season to taste with salt and pepper. Cut the potato strudel into slices. Cut meat into thin slices. Arrange meat slices, bean crunch and potato strudel on plates

4. 4

   Remove the meat and keep warm. Pour sauce through a sieve into a pot. Fill up to 250 ml with water. Stir starch and 2 tbsp water until smooth. Bring the sauce to the boil and thicken with the mixed starch. Season to taste with salt and pepper. Cut the potato strudel into slices. Cut meat into thin slices. Arrange meat slices, bean crunch and potato strudel on plates

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
750 kcal

CARBS
49 g

FATS
36 g

PROTEINS
42 g