Tenderloin with spring vegetables and persillesky

Ingredients for Tenderloin with spring vegetables and persillesky

Instructions for Tenderloin with spring vegetables and persillesky

To prepare the Tenderloin with spring vegetables and persillesky recipe, please follow these instructions:

Do vegetables ready. Cut them into suitable bite-sized pieces. Remove silver tendon from pork tenderloin, if it is not removed. Cut the tenderloin into 2 cm thick slices. Cut parsley root into cubes and cook them in the broth until tender. Take parsley root up in a blender. Cook tenderloin strips, if desired. ad more laps in the broth over a low heat for about 3 minutes. Take the meat up and cover it with tinfoil. Cook the vegetables in the broth. First came the vegetables in, as has the longest cooking time and finally, those who only need to cook for a moment such as Mange. There's no need to cover the fluid. The vegetables should be cooked, so they still have bite. Turn the meat and the cloud, which has run from the flesh, down in the vegetables for a moment, then the meat is hot and pale pink or just barely cooked through. Pour the liquid into the Blender along with the boiled parsley, butter and parsley. Blend the sauce together and season it with salt and pepper.