Turnip vegetables for pork tenderloin

Name: Turnip vegetables for pork tenderloin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 1,4 kg); 2 medium-sized onions; 1/2 potty fresh or 1 tsp dried marjoram; 1 kg mealy cook. Potatoes; 7-10 Tbsp salt, pepper; 2 TEASPOONS Oil; 1 TEASPOON Vegetable broth; 400 g Pork tenderloin; 1/8 l low-fat milk; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS ripened cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1,4 kg)
2 medium-sized onions
1/2 potty fresh or 1 tsp dried marjoram
1 kg mealy cook. Potatoes
7-10 Tbsp salt, pepper
2 TEASPOONS Oil
1 TEASPOON Vegetable broth
400 g Pork tenderloin
1/8 l low-fat milk
7-10 Tbsp grated nutmeg
4 TABLESPOONS ripened cream

Directions

1
Quarter the turnip, peel, wash and cut into cubes. Peel and finely chop the onions. Wash the marjoram and remove the leaves. Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes
2
Heat 1 teaspoon of oil in a pot. Brown the onions in it. Sauté the turnip briefly. Season with salt and pepper. Add just under 300 ml water, stock and marjoram, except for a little to garnish. Bring to the boil, cover and cook for 15-20 minutes
3
Dab the fillet dry. In 1 teaspoon hot oil in a coated pan, fry thoroughly all around. Season with salt and pepper. Fry over medium heat for 15-17 minutes
4
Heat the milk. Drain and coarsely mash the potatoes, stir in the milk. Season with salt and nutmeg
5
Remove the fillet. If necessary, dissolve the meat with a little water and pour it into the turnip. Season to taste with salt and pepper. Cut the fillet open. Garnish with turnip vegetables, stock and a dash of sour cream. Add the purée.