Provencal pork tenderloin with garlic potatoes

Ingredients for Provencal pork tenderloin with garlic potatoes

Instructions for Provencal pork tenderloin with garlic potatoes

To prepare the Provencal pork tenderloin with garlic potatoes recipe, please follow these instructions:

Cut the pork tenderloin and cut the end pieces as it is only the middle piece that can be used (keep the rest in the freezer). Whip the eggs together and put the sirloin pieces in the egg yolks. Must last for at least ½ hour.

Season the rasp with freshly chopped thyme, salt and pepper. Remove the sirloin pieces from the egg yolk and let them drizzle. Turn them into the grate so that all sides are covered. The breed plate must be very thin. Shall cool for 5-10 minutes. Brown the sirloin pieces in a mixture of butter and oil on all sides. Place them in an ovenproof dish and place them in the oven at 150 degrees C for 10-15 minutes.

Tomato sauce: Peel and chop the shallots and garlic nicely. Chop the fresh rosemary and thyme. Cut the chilipeber in thin strips and cook it all in wine for an hour. Then the olive oil comes in. Finally, the cream enters and the sauce boils for 3-5 minutes. Season with salt and pepper.

Sliced ​​potatoes: Wash and scrub the potatoes thoroughly. They must be shredded with the skin. Cut them both and dry them well in a dishcloth. Stir the potatoes in grape seed oil until they are tender and crispy. Sprinkle them with salt.

Further: Wash the squash and cut them into 1½ cm slices. Steam the squash quickly in butter for approx. 2 minutes, they still have to be crisp.

Appearance: Cut the sirloin pieces in a slant - not too thin slices. Put 2-3 slices in the front of the plate, potatoes and gourmets taken on one side

tips:
You can easily use vegetables other than squash, use the vegetables available in the season.