Pork tenderloin with vegetables and wild rice
easy
30 mins
30 mins
Ingredients
- 250 g Carrots
- 200 g Parsley root
- 2 (approx. 350 g) Fennel tubers
- 20 g dried tomatoes (pickled in oil)
- 200 g Wild rice mixture
- 500 g Pork tenderloin
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sweet peppers
- 150 g Fresh cream
- 50 g grated parmesan cheese
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the carrots and parsley roots and cut them into fine sticks. Clean, halve and wash the fennel (put aside some fennel greenery for garnishing) and cut into small pieces.
- 2
Drain tomatoes well and cut into cubes. Cook rice in boiling salted water for about 20 minutes. Wash meat, dab dry and rub with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat for about 13 minutes, turning it over.
- 3
Heat the remaining oil in a wide saucepan, sauté the vegetables in it and add 50 ml water. Cover and stew for about 5 minutes. Season with salt, pepper and paprika. Stir crème fraîche and parmesan into the vegetables.
- 4
Cut the meat open and serve with vegetables and wild rice portinsweise. Garnish with parsley leaves and fennel greens.
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