Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pork fillet in pepper-lemon crust with parsnip and carrot
 
 
4 ServingsPTM85 min

Pork fillet in pepper-lemon crust with parsnip and carrot


Pork fillet in pepper-lemon crust with parsnip, carrots and potatoes.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 180 ° C.
  2. Peel the parsnip and winter carrot. Halve the parsnip in the length.
  3. Clean the potatoes well. Cut them into parts in length.
  4. Mix the potatoes, parsnips and carrot with the oil, sea salt and aniseed and spread over two baking sheets lined with baking paper.
  5. Roast around the center of the oven in approx. 1 hour until done. Spoon halfway and change the baking plates.
  6. In the meantime, brush the pork fillet with the oil. Mix the sea salt with the lepper on a plate and roll the meat through it.
  7. Heat the oil in a frying pan and fry the meat in 5 min. All around. Remove from the pan and place the meat in the oven dish.
  8. Roast in the middle of the oven until the meat has a core temperature of 71 ° C. This takes approx. 35 min.
  9. Take the meat out of the oven and let it rest for 15 minutes loosely covered with aluminum foil.
  10. Cut into slices and serve with the vegetables. Bon appétit! .


Nutrition

545Calories
Sodium40% DV956mg
Fat29% DV19g
Protein70% DV35g
Carbs18% DV54g
Fiber36% DV9g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407