John Myers
Contents
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Ingredients
Pork tenderloin
- 2 Pork tenderloin
- Salt, gourmet pepper to taste
salad
- Pasta to taste and taste
- 200 g Snow peas
- 1 bunch Radish
Salad dressing
- 2 tbsp Homemade yogurt
- 1 tbsp Low fat quark
- Salt, gourmet pepper to taste
- Medium hot mustard to taste
- Milk
- 2,3 Splash Worcestershire sauce
garnish
- 2 Tomatoes
- Parsley to taste
- Salt, gourmet pepper, sugar to your taste
- Rapeseed oil to taste
Instructions
Pork tenderloin
- Preheat the oven to 100 degrees top / bottom heat. Rinse the pork tenderloin and pat dry with kitchen paper. Then rub all around with salt and gourmet pepper. Then place on the baking sheet and let cook in it for 5 hours. Then take it out and place on a flat plate.
salad
- Cut the sugar peas diagonally. Put on the pasta and cook according to the instructions. Shortly before the end, add the snow peas and cook at the same time. Pour both together / leave drips in a sieve. Put both in a bowl. Clean the radishes and slice them thinly, add.
garnish
- Clean and chop tomatoes and place in a bowl. Season with salt and gourmet pepper and sprinkle with freshly chopped parsley. Put aside.
Salad dressing
- Take a small bowl and add the ingredients one after the other, stir to taste. Then put in the bowl and fold in / stir everything. Then let something go through.
Pork tenderloin
- Take a large pan and heat the rapeseed oil in it. Place the pork fillets from the plate in the pan. Fry all around for about 5 minutes and then place in aluminum foil, wrap and let rest in it for another 10 minutes. Now take flat plates and arrange everything and serve immediately.
