Pork Tenderloin on Bed of Vegetables

5 from 4 votes
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 98 kcal


  • 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



  • 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.


Serving: 100gCalories: 98kcalCarbohydrates: 12gProtein: 7.3gFat: 2.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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