John Myers
Pork Fillet with Baked Potatoes and Baked Tomatoes
The perfect pork fillet with baked potatoes and baked tomatoes recipe with a picture and simple step-by-step instructions.
- 50 g Butter
- Salt
- Pepper
- 300 g Cherry and vine tomatoes
- 600 g Triplets
- 3 Garlic cloves
- 550 g Pork tenderloin
- Olive oil
- Cling film
- Aluminum foil
- Knead the parsley with the soft butter, salt and pepper, shape into a roll, wrap in plastic wrap and cool.
- Wash tomatoes and potatoes, halve the garlic, season the meat with salt and pepper and fry briefly in a pan with hot oil.
- Now place the fillet on a baking sheet, spread the halved potatoes and garlic around the meat, season the tomatoes with salt and pepper and drizzle with oil
- Now off to 200 c. Bake in a warm oven for 30 minutes
- Cut the herb butter into slices and distribute it on the meat about 10 minutes before the end of the cooking time, cover with aluminum foil and let it rest for a while
- Now cut the meat into slices and serve with the potatoes and tomatoes
- ********************************* GOOD HUNGER ************* *******************
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