Turnip vegetables for pork tenderloin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the rutabaga and cut into not too large cubes. Onions peel and roughly dice. Heat 2 tablespoons of oil in a saucepan, lightly brown half of the onions. Add the rutabaga, sauté briefly and season with pepper, dried marjoram and a little salt. Add stock, bring to the boil, cover and cook for 15-20 minutes.

2. 2

   In the meantime, wash and dry pork tenderloin. Heat 2 tablespoons of oil in a coated pan and fry the fillets vigorously all around. Season with salt and pepper, add remaining onions. Fry over a low to medium heat for about 10 minutes while turning. Wash the marjoram, shake dry and pluck off the leaves, except for a little to garnish. Wrap pork fillet in aluminium foil and let it rest for about 3 minutes. Remove the turnips from the roast with some vegetable stock, bring to the boil briefly and pour into the turnips. Stir marjoram leaves, except for a little bit for sprinkling, into the turnips and season with salt and pepper. Cut pork fillets into slices and arrange on plates with the turnip vegetables.

3. 3

   Wrap pork fillet in aluminium foil and let it rest for about 3 minutes. Remove the turnips from the roast with some vegetable stock, bring to the boil briefly and pour into the turnips. Stir marjoram leaves, except for a little bit for sprinkling, into the turnips and season with salt and pepper. Cut pork fillets into slices and arrange on plates with the turnip vegetables. Sprinkle with remaining marjoram and garnish. Serve each with a blob of "You may refine with finesse

4. 4

   Figure 02: Sprinkle with pepper

Nutrition Facts

KCAL
340 kcal

CARBS
24 g

FATS
15 g

PROTEINS
27 g