Pork fillet in pepper-lemon crust with parsnip and carrot

Name: pork fillet in pepper-lemon crust with parsnip and carrot
Cook time: 25 min
Total time: 85 min
Yield: 4
Cuisine: Dutch
Ingredients: 200 g parsnip; 600 g rainbow root mix Scale; 1 kg red skinned potato; 5 el peanut oil; 2 el aniseed; 4 tl sea salt; 525 g pork fillet roast at room temperature; el lepper

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

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (20 x 20 cm)
1 meat thermometer

Directions

Preheat the oven to 180 ° C.
Peel the parsnip and winter carrot. Halve the parsnip in the length.
Clean the potatoes well. Cut them into parts in length.
Mix the potatoes, parsnips and carrot with the oil, sea salt and aniseed and spread over two baking sheets lined with baking paper.
Roast around the center of the oven in approx. 1 hour until done. Spoon halfway and change the baking plates.
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.
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.
Roast in the middle of the oven until the meat has a core temperature of 71 ° C. This takes approx. 35 min.
Take the meat out of the oven and let it rest for 15 minutes loosely covered with aluminum foil.
Cut into slices and serve with the vegetables. Bon appétit! .

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Nutrition

545Calories

Sodium40% DV956mg

Fat29% DV19g

Protein70% DV35g

Carbs18% DV54g

Fiber36% DV9g

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