John Myers
Contents
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Ingredients
- 120 g Pork tenderloin
- 1 Carrot
- 1 Potato
- 1 Small glass of orange juice
- Chives
- Salt and pepper
- Sugar
- Oil
Instructions
- Cut the pork tenderloin into medallions and season with salt, pepper and a pinch of pepper. Fry the meat in oil in the preheated pan. Meanwhile, cut a carrot into slices and season with salt, pepper and sugar.
- Fry the pork tenderloin on both sides. Then transfer the meat from the pan into a small saucepan. The residual heat from the meat lets it permeate. Fry the carrot in the same pan. Deglaze with half of the orange juice and simmer until the carrot is soft.
- While the meat and carrot are on the stove, grate the potato with a kitchen slicer. Add the remaining orange juice to the carrot and simmer to make a sauce. Put the grated potatoes in a saucepan with hot fat and deep-fry at 180 degrees.
- Put the pork tenderloin back in the pan and mix with the carrot. Sprinkle with chives and arrange on the plate. Remove the potato straw from the fat, dab with kitchen paper and serve next to the pork tenderloin and carrot vegetables.
