Virginia pork fillet on roasted carrot-potato-vegetables

Name: Virginia pork fillet on roasted carrot-potato-vegetables
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 Garlic clove; 2 TABLESPOONS Maple syrup; 1/2 TEASPOON ground cloves; 300 g Pork tenderloin; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Carrots; 300 g Potatoes; 100 ml Vegetable broth; 4 Stem(s) Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 Garlic clove
2 TABLESPOONS Maple syrup
1/2 TEASPOON ground cloves
300 g Pork tenderloin
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Carrots
300 g Potatoes
100 ml Vegetable broth
4 Stem(s) Parsley

Directions

1
Peel the garlic and press it through a garlic press. Mix maple syrup, clove and garlic. Wash the fillet, dab dry and coat with prepared marinade. Chill for about 1 hour. Heat 1 tablespoon of oil in an ovenproof pan or flat roasting pan. Brown the pork fillet all around. Season with salt and pepper. Finish roasting in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes
2
Meanwhile peel and wash the carrots and potatoes and cut them into sticks. Heat 1 tablespoon of oil in a frying pan. Fry the potatoes and carrots for about 5 minutes while turning. Pour in the stock and braise in the closed pan for another 15 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop finely
3
Take the meat out of the oven, let it rest for a short time and cut it into slices. Arrange vegetables and meat on plates and sprinkle with parsley
4
Waiting time approx. 1 hour