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Emilyragan
Pork tenderloin with caramelized carrots and potato gratin
A tasty recipe. The main course contains the following ingredients: garlic and fresh flat parsley.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile, peel the carrots. Cut the garlic cloves with a knife and peel them.
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Heat the butter in a frying pan with non-stick coating and add the carrot.
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Fry in medium heat for about 25 minutes. Times regularly. After 15 minutes add the honey and crushed garlic and reduce the heat.
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Meanwhile, bake the potato gratin in the baking dish according to the instructions on the packaging.
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In the meantime, heat the remaining butter in a frying pan.
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Fry the pork tenderloin golden brown in 2 min. Per side on high heat.
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Lower the heat, add the stock and simmer for 15 minutes.
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Remove from the pan and leave to rest for 5 minutes under a lid or aluminum foil. Save the gravy.
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Slice the parsley. Spoon around with the roots.
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Cut the pork tenderloin into slices. Divide the gravy over the meat and serve with the carrots and gratin.
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30 minMain dishonion, olive oil, risotto rice, dry white wine, vegetable stock, tomatoes, grated mature cheese, garden peas,tomato risotto from the oven -
40 minMain disholive oil, coalfish fillet, onion, peeled tomatoes, corn granules, Tortilla wraps, young cheese, iceberg lettuce,fish wraps with iceberg lettuce
Nutrition
765Calories
Sodium0% DV1.200mg
Fat55% DV36g
Protein84% DV42g
Carbs21% DV63g
Fiber44% DV11g
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