Pork tenderloin with carrots

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and peel the carrots and cut them into wide sticks. Peel and wash the potatoes. Cook potatoes and carrots separately in little boiling salted water for about 15 minutes. Heat 1 tablespoon of oil in a pan.

2. 2

   Wash the pork fillet, dab dry and rub with salt and pepper. Fry pork tenderloin in hot oil all around. Fry over a low heat for 10-15 minutes. In the meantime, wash parsley, dab dry and chop finely, except for a few leaves for garnishing.

3. 3

   Mix yoghurt and horseradish and season to taste with salt and pepper. Remove the meat from the pan, wrap it in aluminium foil and let it rest for about 5 minutes. Drain the potatoes. Add the remaining oil to the frying fat.

4. 4

   Fry the potatoes in it until golden brown, turning several times. Cut the pork fillet open and arrange with the carrot vegetables and the roast potatoes. Spread yoghurt-horseradish sauce with chopped parsley on the carrot vegetables.

5. 5

   Serve everything garnished with remaining parsley.