Fillet Pan with Vegetables

5 from 8 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 119 kcal


  • 300 g Pork tenderloin
  • 200 g Snow peas
  • 200 g Red peppers
  • 1 Diced onion
  • 1 tbsp Oil
  • Salt pepper
  • Sweet + hot paprika powder
  • 150 ml Vegetable broth
  • 125 ml Cream
  • 1 Discs Pineapple fresh
  • 3 Potatoes
  • Frying fat (mainly vegetable fat)
  • 2 tbsp Vinegar


  • Wash, peel and cut the potatoes into sticks. Then put them in a bowl and pour boiling water over them. Add the vinegar. Leave the potatoes in the stock for about 20 minutes, then drain and dry the potato sticks. The vinegar makes the potatoes crispy on the outside. Heat the fat in a deep fryer or a suitable saucepan and fry the French fries in portions, repeating the process several times until the potatoes have the desired brown color.
  • Wash and clean the sugar snap peas, using a potato peeler to pull off the threads from the side, which are very annoying when eating. Heat the vegetable stock in a saucepan and blanch the snow peas in it for 4-5 minutes. Drain and set aside.
  • Quarter the paprika, peel and remove the core, then cut into bite-sized pieces and cook briefly with the snow peas. Peel and quarter the pineapple and remove the hard stalk, then cut into bite-sized pieces.
  • Cut the fillet into thick strips and fry in the hot oil, remove and keep warm. Fry the onion cubes and the blanched vegetables in the remaining frying fat, deglaze with cream and season to taste with the spices. Add the pineapple and pieces of meat and heat again. Serve everything.


Serving: 100gCalories: 119kcalCarbohydrates: 2.8gProtein: 7gFat: 8.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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