John Myers
Pork Tenderloin with Baked Potatoes
The perfect pork tenderloin with baked potatoes recipe with a picture and simple step-by-step instructions.
- 2 piece Pork tenderloin
- 2 piece Zucchini
- 400 g Potatoes triplets
- Pine nuts
- Basil
- Mediterranean spice mix
- Italian hard cheese
- Olive oil
- Salt
- Pepper
- First wash the meat, vegetables and herbs and pat dry. Preheat the oven to 200 ° C top / bottom heat. ! Cover a large baking sheet with parchment paper.
- Halve the unpeeled potatoes lengthways and place on the baking sheet lined with baking paper. Season with salt and pepper. Leave some space for the meat. Then bake in the oven over medium heat for about 25 minutes.
- Toast the pine nuts in a large pan without fat until they are fragrant. Remove the pine nuts and let them cool down.
- In a tall mixing vessel, make a pesto from basil leaves, 2 tablespoons of olive oil, 5 tablespoons of water, hard cheese, roasted pine nuts, salt and pepper with a hand blender.
- Cut the pork fillet into thick slices and flatten it a little. Heat a little oil in the large pan and briefly sear the fillets on each side. Season with the Mediterranean spices, salt and pepper on both sides and add to the potatoes in the oven for the last 5-7 minutes and cook both to the end.
- Cut the zucchini into 0.5 cm thick slices. Now fry the zucchini slices briefly in the large pan without adding any additional fat. Season with salt and pepper vigorously.
- Now distribute the finished potatoes and zucchini slices on the plates. Arrange the pesto and pork fillet on top and enjoy.
Facebook Comments