Marinated Pork Tenderloin, Rosemary Potatoes, Herb Quark, Mixed Salad

Marinate the pork tenderloin

1. The pork tenderloin is marinated in a special marinade for 24 hours. To do this, the fillet is first freed from the silver skin and excess fat. Then the fillet is rubbed with mustard (not too thick, but completely coated). Then place the fillet in a baking dish or a sealable bowl. Now the marinade is prepared. Mix the soy sauce together with the olive oil and white wine vinegar. Pour this marinade over the pork fillets so that they are completely covered. Possibly. Top up with olive oil and a little soy sauce until the fillets are completely covered. Cut the spring onions into long pieces and add them. Then put them in the refrigerator and leave them there for 24 hours.
2. It is also best to prepare the herbal quark for 24 hours, as it also has to steep and only then develops its full taste. Put the low-fat quark and sour cream in a bowl. Peel the garlic clove and press through a garlic press and add to the mixture. Cut the chives into small pieces (not too small) and also add to the mixture. Cut the parsley very finely and add it too. Now stir everything vigorously. Then season with salt and (a small pinch) pepper. When the taste is right, close the bowl and place in the refrigerator. Let it steep for 24 hours, take it out of the refrigerator at least 1 hour before serving so that it is not too cold.

sauce

1. For the sauce, the shallots are cut into small pieces. Heat the butter in the pan. When this has melted, add the shallots and fry until they are translucent. Then sprinkle with a tablespoon of flour and simmer a little more. Then deglaze with white wine and add a dash of cream. Let simmer further. Now add the roast stock and stir. Simmer a little more and then add the stock of the marinade. Continue to simmer and then season with salt and pepper. Possibly. add a little cream depending on your taste. You can simmer the sauce on a low level for another 30 minutes. Then pour the sauce through a sieve into a small saucepan.

Potatoes

1. On the day of preparation, (raw) potatoes are cut in half. Line a baking sheet with parchment paper and coat completely with olive oil. Place the cut side of the potato halves on the tray. Put two finely chopped cloves of garlic and many sprigs of rosemary between the potatoes. Then pour a little olive oil over the potatoes. The potatoes must not swim in the oil, but it must not be too little either, otherwise the potatoes will burn. The cooking time of the potatoes is between 40 and 80 minutes at approx. 160 degrees, depending on the degree of browning.

salad

1. The salad is “diced together”. Wash off all the ingredients. Then cut the lettuce hearts into small pieces (approx. 1 cm thick strips), as well as half the iceberg lettuce. Then mix. Halve the cherry tomatoes and add. Cut the carrot into small strips, also the zucchini. Quarter the cucumber and add. Mix everything well. Prepare the dressing. Best in a dressing shaker so that the dressing can emulsify. Put the ingredients in the specified quantities in the shaker and shake vigorously. Then add salt and pepper to taste until the dressing becomes milky. When serving, arrange the salad in a small bowl, then sprinkle the lettuce over the top as well as the sultanas (are softer than raisins). Only pour the dressing over it at the end.

flesh

1. The meat is best grilled to develop the full flavor. It is important that the meat is dabbed on several towels before grilling. The soy sauce from the marinade would otherwise burn on the hot grill, which could result in the meat tasting too salty. So dabbing is extremely important before grilling. How long the meat has to lie on the grill is very difficult to say, as the heat of each grill is different and not all grills have a temperature display. It definitely has to be grilled sharply and only turned when the first side is crispy grilled. After about 15-20 minutes of grilling time, cut and test whether the core is nice and pink. If so, the fillet can be served.
2. Serve the rosemary potatoes, cut the meat into 3-5 cm thick slices. Drizzle the sauce next to the meat, add the herb quark with dill, done!