Pork tenderloin with bean crunch and potato strudel

Name: Pork tenderloin with bean crunch and potato strudel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 6 Bay leaves; 1 TEASPOON black peppercorns; 400 ml dry white wine; 800 g Pork tenderloin; 1 package (120 g; 4 leaves) Strudel dough (e.g. Aunt Fanny); 1 collar Parsley; 50 g Schmand; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 400 g Potatoes; 75 g + 2 tablespoons butter; 2 TABLESPOONS Oil; 1 Garlic clove; 2 discs Toast; 500 g green beans; 1 large freezer bag; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
6 Bay leaves
1 TEASPOON black peppercorns
400 ml dry white wine
800 g Pork tenderloin
1 package (120 g; 4 leaves) Strudel dough (e.g. Aunt Fanny)
1 collar Parsley
50 g Schmand
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
400 g Potatoes
75 g + 2 tablespoons butter
2 TABLESPOONS Oil
1 Garlic clove
2 discs Toast
500 g green beans
1 large freezer bag
baking paper

Directions

1
For the marinade, peel and chop 1 onion. Crumble the bay leaf. Crush the peppercorns slightly. Mix everything with wine. Wash the fillet, dab dry and put it in a freezer bag. Add marinade, close bag and chill overnight.
2
For the strudel dough in the package, let it rest for 10 minutes at room temperature. Wash parsley, shake dry, chop finely. Mix with sour cream and season with 1 tsp salt, 1/2 tsp pepper and 1 pinch of nutmeg.
3
Peel, wash and cut the potatoes into small cubes (approx. 1 x 1 cm). Mix with sour cream.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Cover a baking tray with baking paper. Melt 75 g butter. Place 1 strudel sheet on a tea towel and brush with some butter.
5
Place the rest of the pastry sheets on top and brush each with butter. Spread the potatoes on the lower half of the dough, leaving a margin of about 2 cm at the sides. Whip the side edges over the filling. Roll up with the help of a cloth.
6
Place on the sheet with the seam facing down. Spread the strudel with the rest of the butter. Bake in the oven for about 30 minutes. Cover if necessary.
7
Remove the fillet from the marinade and dab dry. Heat 2 tablespoons of oil in a pan (with lid). Brown the fillet in it all around for about 10 minutes. Season with salt and pepper. Pour marinade through a sieve, bring to the boil, cover and braise for approx. 20 minutes.
8
Peel garlic and remaining onion and dice very finely. Crumble the bread finely. Wash and clean the beans and cut into short pieces (approx. 1 cm). Cover and cook in boiling salted water for 8-10 minutes.
9
Heat 2 tablespoons of butter. Roast the breadcrumbs in it for about 5 minutes. Fry the onion and garlic for 3 minutes. Season with salt and pepper. Drain the beans and mix with the breadcrumbs.
10
Remove the fillet. Boil down the stock at high heat for 3-5 minutes. Season to taste with salt and pepper. Cut strudel into thick slices, fillet into thin slices. Spread the fillet on plates fan-like and sprinkle with stock.
11
Arrange bean crunch and strudel on top.