Pork tenderloin with caramelized carrots and potato gratin

Name: pork tenderloin with caramelized carrots and potato gratin
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: 1 forest carrots; 2 toe garlic; 50 g unsalted butter; 1 el Langnese wild flower honey; 500 g potato gratin natural; 300 g tenderloin; 150 ml vegetable stock; 7,5 g fresh flat parsley

A tasty recipe. The main course contains the following ingredients: garlic and fresh flat parsley.

Ingredients

Kitchen Stuff

1 small frying pan with non-stick coating (Ø 20 cm)
1 baking dish (15 x 20 cm, greased)

Directions

Preheat the oven to 200 ° C.
Meanwhile, peel the carrots. Cut the garlic cloves with a knife and peel them.
Heat the butter in a frying pan with non-stick coating and add the carrot.
Fry in medium heat for about 25 minutes. Times regularly. After 15 minutes add the honey and crushed garlic and reduce the heat.
Meanwhile, bake the potato gratin in the baking dish according to the instructions on the packaging.
In the meantime, heat the remaining butter in a frying pan.
Fry the pork tenderloin golden brown in 2 min. Per side on high heat.
Lower the heat, add the stock and simmer for 15 minutes.
Remove from the pan and leave to rest for 5 minutes under a lid or aluminum foil. Save the gravy.
Slice the parsley. Spoon around with the roots.
Cut the pork tenderloin into slices. Divide the gravy over the meat and serve with the carrots and gratin.