John Myers
Pork Tenderloin on Bed of Vegetables
The perfect pork tenderloin on bed of vegetables recipe with a picture and simple step-by-step instructions.
- 700 g Pork tenderloin
- 2 tablespoon Steak seasoning
- 400 g Mixed vegetables frozen
- 6 large Freshly peeled potatoes
- 100 Milliliters Low fat milk
- 1 Tablespoon (level) Flour
- 100 g Herbal cream cheese
- 1 piece Garlic clove chopped
- 2 piece Freshly cut spring onions
- 1 tablespoon Dried oregano
- Salt to taste
- Black pepper from the mill to taste
Preface
- The fillet is well done. Everyone’s likely thinking it’s dry by the looks. But it is juicy, because nothing gets dry in the Römertopf.
- Soak the Römertopf in cold water for 30 minutes. Parry the fillet and rub it all over with steak seasoning, already salted. Cut the potatoes into bite-sized pieces and place them in the bottom of the pot. Mix with a little salt and pepper.
- Place the frozen vegetables on top. Mix the milk, flour, cream cheese, garlic and oregano and pour over. Place the fillet on top.
- Put on the lid and place the Römertopf on the lowest rail in the cold oven. 160 ° upper u. Turn on the bottom heat and let everything sizzle for 60 minutes.
- Take out the pot and cut the meat on a plate. Stir the vegetables again and season to taste. Place on plate with the fillet. I put some herb butter on top of the fillet. Good Appetite.
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