Virginia pork fillet on roasted carrot-potato-vegetables

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 1
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. 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. 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. 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. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
420 kcal
CARBS
37 g
FATS
13 g
PROTEINS
37 g

Categories & Tags

Main DishesDietSpringSoups