John Myers
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Pork Fillet on Parmesan Sauce, Small Pan Triplets and Mediterranean Oven Vegetables
The perfect pork fillet on parmesan sauce, small pan triplets and mediterranean oven vegetables recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork tenderloin
- 1,5 kg Potatoes (triplets)
- 4 tsp Salt
- 5 tsp Pepper
- Fresh rosemary
- 100 g French beans
- 2 Pc. Red pepper
- 100 g Cherry tomatoes
- 300 g Mushrooms
- 1 Pc. Zucchini
- 200 ml Olive oil
- 1 tsp Vegetable broth
- 0,5 Pc. Onion
- 0,5 Pc. Clove of garlic
- 3 tbsp Grated Parmesan
triplets
- Clean the triplets and cook for about 10 minutes, then cut them in half and later fry them with olive oil and spices and add rosemary.
Oven baked vegetables
- For the oven vegetables, clean the beans, peppers, cherry tomatoes, mushrooms and zucchini, cut into small pieces and place in an oven dish. Pour generously over olive oil and season with spices. In the oven, the vegetables need about 25 minutes at 200 degrees, with stirring in between.
filet
- Season the pork tenderloin with salt and pepper and sear it on all sides. Wrap the seared pork tenderloin tightly in aluminum foil and place in the oven for about 20 minutes at 200 degrees.
Parmesan sauce
- For the Parmesan sauce, sauté the chopped onions and chopped garlic in olive oil and add the cream, bring to the boil and simmer on low heat for about 5 minutes. Pour in the Parmesan, season and let simmer. Puree the sauce, bring to the boil again, then it is ready to serve.
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