John Myers
Contents
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Ingredients
Rosemary Potatoes
- 20 Small potatoes
- 1 Clove of garlic
- 5 Rosemary sprigs
- 2 splash Lemon juice
- 2 tbsp Honey
- 2 tbsp Mustard
- 150 ml Olive oil
pesto Rosso
- 300 g Tomatoes dried in oil
- 5 tbsp Olive oil
- 1 Clove of garlic
- 1 pinch Oregano
- 8 Basil leaves
- 100 g Parmesan
- 1 pinch Pepper
- 1 pinch Salt
pork tenderloin
- 1 kg Pork tenderloin
- 1 pinch Salt
- 1 pinch Pepper
- 8 Basil leaves
- 20 Parma ham slices
- 3 tbsp Olive oil
sauce
- 50 ml Marsala
- 50 ml Red wine
- 50 ml Vegetable stock
- 1 pinch Salt
- 1 tbsp Pesto red
- 100 ml Cream
- 2 tsp Flour
Instructions
potatoes
- Wash the potatoes well and boil them unpeeled in 2 liters of salted water. Peel the garlic and chop in to fine slithers. Remove the rosemary needles from the branches and cut into small pieces. Mix lemon juice, honey and mustard with the oil.
- Mix the marinade with the boiled and pierced potatoes in a freezer bag and leave to soak for about 60 minutes. Then fry the potatoes.
pesto Rosso
- For the pesto rosso, puree the sun-dried tomatoes with 5 tablespoons of oil and grated Parmesan and season with pepper, chopped garlic, chopped basil and oregano.
pork tenderloin
- Preheat the oven to 190 ° C for the pork tenderloin. Cut the pared pork fillet lengthways. Salt and pepper the meat and line the cut with basil leaves. Mix the pesto rosso and spread on the basil leaves.
- Press the pork fillets back into shape, wrap them with Parma ham and brush with olive oil. Sear both sides in a frying pan, then place in a baking dish and roast in a preheated oven at 190 ° C for about 20 minutes. Take out of the oven, cut into slices and place on the plate.
- For the sauce, bring the juices from the pork tenderloin with Marsala, red wine and stock to the boil, season with salt, pesto rosso and a little cream. Thicken with flour if necessary.
Nutrition
Serving: 100gCalories: 274kcalCarbohydrates: 4.2gProtein: 11.8gFat: 23.3g
