Pork tenderloin with beetroot salad

Name: pork tenderloin with beetroot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g potatoes firm, clean scrubbed; 2 x 150 g tenderloin in cubes of 2 cm; 1 bag bay leaf 4 g; 1 Scale boiled beetroot (500 g), peeled; 1 look chickpeas (400 g), drained; 1 leeks crops

A tasty recipe. The main course contains the following ingredients: meat, potatoes (solid, scrubbed), pork tenderloin (diced 2 cm), bay leaves (4 g), cooked beetroot ((500 g), peeled), chickpeas ((400 g), drained ) and leeks (crops).

Ingredients

Kitchen Stuff

grill pan, skewers

Directions

Cut the potatoes into pieces and boil for 10 minutes in water with salt. Drain and drain. Thread the potatoes, the meat and the bay leaves over and over to the skewers. Brush with 2 tbsp oil and sprinkle with salt and pepper.
Heat the grill pan. Grill the skewers in 8 min. Around brown and done.
Meanwhile, cut the beetroot into cubes and mix with the chickpeas, the rest of the oil and pepper and salt to taste. Cut the white part of the leeks into rings that are as thin as possible and add to the beetroot salad. Serve the skewers with the salad.