Pork tenderloin with cauliflower and potatoes

Halve the potatoes and boil for 15 minutes until done. Drain and let stand until use.

Meanwhile, halve the larger cauliflower florets and cook all the florets in 5 minutes until al dente. Drain.

Halve the pork tenderloin lengthwise, brush with oil and sprinkle with salt and pepper.

Heat a frying pan with non-stick coating without oil or butter and fry the pork tenderloin in 5 min. Brown on the outside and rosé on the inside. Times regularly.

Remove the meat from the pan and place on a plate. Leave to rest under a cover or aluminum foil.

Add the water to the remaining shortening in the pan, bring to the boil and cook for 1 min.

Meanwhile, mix the ketchup, ketjapmarinadeen vinegar in a small bowl.

Add the sweet soy mixture and butter or margarine to the gravy and simmer for 3 minutes. Remove the pan from the heat.

Cut the pork tenderloin into pieces and spread with the cauliflower and potatoes over the plates.

Spread the sauce over the meat and the chili sauce over the cauliflower.