Pork tenderloin with mangetout Kohlrabi vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the kohlrabi into thin slices. Clean and wash the mangetouts. Wash chives, dab dry and cut into fine rolls. Wash parsley, dab dry and chop finely. Wash the meat, dab dry with kitchen paper. Heat the oil in a pan and fry the meat well all around.

2. 2

   Fry over medium heat, turning several times for a further 15-18 minutes. Then season with salt and pepper. In the meantime, place the almond balls on a baking tray, distribute them evenly and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Put kohlrabi into boiling salted water and cook for about 8 minutes. After half of the cooking time add the sugar snap peas. Meanwhile, for the béarnaise sauce, place 1/8 litre of water, lime juice, white wine, egg yolk, starch, butter in flakes, salt and sugar in a tall pot and mix well. Heat over medium heat while stirring constantly (must not boil) until the mixture rises in the pot. Remove from the heat and stir in mustard, parsley and chives. Season to taste with salt, pepper and sugar. Pour the vegetables into a sieve. Cut the meat open. Serve vegetables and meat with some sauce and almond balls on a plate.

3. 3

   Heat over medium heat while stirring constantly (must not boil) until the mixture rises in the pot. Remove from the heat and stir in mustard, parsley and chives. Season to taste with salt, pepper and sugar. Pour the vegetables into a sieve. Cut the meat open. Serve vegetables and meat with some sauce and almond balls on a plate. Serve to taste with slices of lime and plenty of chervil. Serve the rest of the sauce extra

Nutrition Facts

KCAL
700 kcal

CARBS
44 g

FATS
40 g

PROTEINS
37 g