Warm mushroom potato salad

Name: Warm mushroom potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g mainly waxy potatoes; 300 g brown mushrooms; 100 g Porcini mushrooms; 6 Shallots; 500 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 400 g light salad cream (10 % fat); 500 g Broccoli; 150 g cherry tomatoes

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g mainly waxy potatoes
300 g brown mushrooms
100 g Porcini mushrooms
6 Shallots
500 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
400 g light salad cream (10 % fat)
500 g Broccoli
150 g cherry tomatoes

Directions

1
Wash the potatoes thoroughly and cut into slices. Clean and clean the mushrooms and possibly halve them. Wash, clean and slice porcini mushrooms. Peel and halve shallots.
2
Cut pork fillet into thicker strips. Put everything in a bowl and season with salt and pepper. Fold in oil and 100 g salad cream. Spread everything on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
3
Cut the broccoli florets from the stalks, wash and simmer in boiling salted water for 4-5 minutes. Remove and drain. Wash the tomatoes. Add tomatoes and broccoli to the potatoes and fry for another 10 minutes.
4
Remove from the oven, place in a bowl and fold in the remaining salad cream. Season again with salt and pepper.