Meat and marmalade

Preheat the oven to 200 ° C. Peel the potatoes and cut into parts. Boil in water with salt in 15 min. Almost done. Drain. Sprinkle with 3 tbsp oil and sprinkle with salt to taste. Spread over a baking sheet covered with parchment paper and bake in the top of the oven for about 15 minutes until golden brown. Spoon halfway.

Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core. Cut the praise into strips and put into a bowl. Grate the orange skin of 1 orange above the praise. Use a sharp knife to cut the peel and the white fleece of the orange. Cut the segments of flesh from the membranes. Add to the praise. Sprinkle with the rest of the oil and scoop.

Divide the pork tenderloin into 4 portions. Heat the butter in a frying pan and fry the meat in 2 min. Around brown on a high heat. Lower the heat and add the marmalade and 4 tbsp water. Fry the meat for another 5 minutes in the marmalade jus. Serve with the potatoes and chicory salad.