John Myers
Bruncchinilet on Baked Vegetables
The perfect bruncchinilet on baked vegetables recipe with a picture and simple step-by-step instructions.
Other by feeling
- 3 tbsp Brunch easy
- 1 piece Zucchini
- 2 piece Beefsteak tomatoes big
- 4 piece New potatoes
- 10 sheet Basil
- 1 piece Onion red
- 1 piece Lemon
- Oregano
- Olive oil
- Toothpick
- Salt
- Pepper
- Remove the fat from the pork tenderloin and cut twice lengthways so that it can be rolled. Good salt and pepper. Spread brunch evenly on one side. Preheat the oven to 190G top and bottom heat.
- Wash the zucchini and cut in half. Peel the onion and cut it in half into rings. Halve the rings. Spread evenly over the brunch. Wash the basil leaves and distribute them as well. Tinker the fillet into a roll and fix it with toothpicks.
- Sear the filet roll on all sides. In parallel, cut tomatoes into wedges, cut the onion half into pieces, cut the rest of the zucchini into thick slices. Wash the potatoes and also cut into thin slices.
- Salt and pepper the vegetables in a baking dish and sprinkle with oregano. Pour olive oil generously over it and add the juice of one lemon. Place the fillet on top.
- Cook in the oven for about 30-40 minutes. Good Appetite 🙂
- P.S .: the indication of the preparation time is my felt time from the beginning of the preparations to sitting at the dining table including photography and oven time 😉
Facebook Comments