John Myers
Contents
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Ingredients
Spices
- 1 teaspoon Café de Paris
- 2 Toes Garlic
- 2 Poles Spring onion
- 0,5 piece Lemon (just the juice)
- 1 teaspoon Oregano (wild marjoram) spice
for the sauce
- 500 ml Cream 30% fat
- 1 teaspoon Espelette pepper
- 75 g Pickled peppercorns green (with juice)
- 75 g Salt from the mill
- 20 ml Metaxa
the vegetable
- 0,5 piece Eggplant fresh
- 0,5 piece Zucchini (yellow and green) respectively
- 0,5 piece Paprika (yellow; orange) each
- 3 piece Tomatoes
- 3 piece Carrots
- 3 Poles Spring onions fresh
- 1 piece Red Onion
- 1 piece Pepper and salt
- 10 g Chopped ginger
for frying
- 10 g Olive oil
- 10 g Ghee butter
Instructions
- You start by washing or cleaning the vegetables and then cutting them into the desired pieces. Put two tablespoons of ghee on a platter or pan and sear the vegetables. Then they season the vegetables and add two cups of water. Let it stir well and let it stew,
- Put all the ingredients for the sauce in a small saucepan. Bring to the boil then reduce the heat by a third and reduce the sauce. At the end you only need to glaze the sauce with a little butter.
- Wash the pork tenderloin under running water and then dry it with a paper towel. I do not remove existing grease residues - I just carefully remove any existing silver skin. In a pan or a roasting pan, spring onions and garlic that I cut into tiny pieces are now placed in the middle. Here comes the seasoned (according to the list of ingredients) pork fillet. Fry brown all over. Remove the fillet. Then use a cup of water to loosen the spicy aromas from the bottom. In the next step, cut the fillet into medallions (portions). Put back in the roasting pan and the lid, let it simmer over a low heat.
- That's about it. When everything is ready, the plates are arranged and served.
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Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 7.6gProtein: 4.2gFat: 1.6g
