Peel the potato and cut into cubes. Heat 2 tablespoons of oil in a pan. Fry the pork fillets vigorously all around. Season with salt and pepper. Place the fillets on the oven pan. Deglaze the roasting in the pan with wine, boil and pour over the meat. Cook in a preheated oven at 100 degrees (convection: 80 degrees) for about 20 minutes.
Heat 2 tablespoons of oil in the pan. Fry the potato cubes in it while turning. Deglaze with 200 ml of water. Add 1 teaspoon of salt. Put the broccoli or broccoli in the pan, cover and simmer for about 2 minutes. Add the butter, sugar snap peas and peas and simmer covered for another 5 minutes.
Pluck the chervil or parsley leaves from the stems and roughly chop, except for a few for garnish. Season the vegetables with salt and pepper.
Take the pork fillets out of the oven and let them rest briefly. Cut into slices and arrange on top of the vegetables. Serve sprinkled with chervil.