Cut the pork fillet into slices (approx. 1 cm thick), plate, season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with milk (1 tbsp). First turn the schnitzel in flour, then pull through the beaten egg, turn in breadcrumbs and fry in a pan with sunflower oil (4 tbsp) on both sides until golden-brown. Keep warm in the oven at 50 ° C until serving. Bake the rest of the breadcrumbs, cut in half and roll up.

Peel the carrots with the peeler, cut into 6 cm long pieces and cut the pieces into sticks (quarter). Boil the sticks in salted water (2 teaspoons of salt) for about 8-10 minutes, drain and return to the hot saucepan. Add butter (1 tbsp) and liquid honey (1 tbsp) and season with coarse sea salt from the mill (3 big pinches). Let everything caramelize for a few minutes while turning.

Peel and dice the sweet potatoes and potatoes, cook in salted water (1 teaspoon of salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), milk (2 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve pork tenderloin with honey and carrot sticks and mashed sweet potato and potato, each garnished with a radish, a basil tip and an egg roll.