Pork Fillet on Root Vegetables and Parsley Potatoes Tossed in Brown Butter

For the root vegetables

1. Peel the carrots and parsley root and cut into 3-4 mm thick slices. Clean and wash the celery, cut into 3-4 mm thick slices. Clean the leek and remove the dark green, set aside, wash the stick. Halve the leek, wash into individual leaves and cut the leek leaves into 3-4mm thick slices. Heat the broth in a saucepan and cook the carrots, parsley root and leek for 7-8 minutes with the lid closed. After 5 minutes add the celery.

For the dressing

1. Pour the vegetable stock through a sieve into a saucepan, add the cream and bring to the boil. Mix the cornstarch with a little cold water until smooth and stir into the sauce until it thickens. Add the vanilla pod, ginger and garlic and mix the sauce with the horseradish and mustard. Add the vegetables and season a little if necessary. Remove the ginger / garlic again.

For the pork tenderloin

1. Cut the meat into 3-4 cm thick slices. Season with salt and pepper. Heat the coconut oil in a pan and fry the meat for about 3 minutes on each side. Take out of the pan. Take the pan off the heat, add the brown butter to the roast and season with a pinch of gingerbread spices and chilli salt. Add the metal ions again and turn them in the butter. Mix the chervil and parsley into the root vegetables. Arrange the vegetables on the preheated plates and place the pork fillets on top. Add the potatoes.

For the potatoes

1. Peel the potatoes, wash them and cut into small pieces. Boil the potatoes (al dente) and let them get cold. Heat the brown butter in the pan and add the potatoes. (It is important not to turn them too often, otherwise they won’t get crispy). Finally season with chilli salt, sprinkle with parsley, turn again and serve with the root vegetables / pork fillet.