Pork tenderloin with fries, aioli and cucumber salsa

Name: pork tenderloin with fries, aioli and cucumber salsa
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 700 g fresh Flemish fries; 1,5 tl smoked paprika; 2 shallot; 300 g sweet vegetable tomato mix; 1 cucumber; 295 g grilled red peppers in a pot; 540 g tenderloin; 2 el traditional olive oil; 2 tl Al Andalus; toe garlic; 4 el mayonnaise; el water

Pork tenderloin with seasoned fries, homemade aioli and a fresh cucumber salsa.

Ingredients

Kitchen Stuff

1 baking paper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Divide the French fries over a baking sheet covered with parchment paper and bake until golden brown and cooked for about 25 minutes.
Remove from the oven and scoop the fries with the paprika and salt.
In the meantime, finely chop the shallots and the tomatoes into quarters.
Halve the cucumber in the length and scrape out the seed tables with a teaspoon. Cut the flesh into cubes of 1 cm.
Let the grilled paprika drain, but collect 1 tbsp of water. Cut the pepper into cubes of 1 cm.
In a bowl, mix the shallot, tomato, cucumber and paprika with the collected moisture. Season with pepper and salt.
Halve the pork tenderloin in the length. Mix the oil with the al-andalus and possibly salt and brush the pork tenderloin around it.
Heat the grill pan and grill the meat in medium heat for about 10 minutes until golden brown and done. Times regularly.
Meanwhile, make aioli: press the garlic over the mayonnaise and stir in the water.
Cut each piece of meat into 4 slanted pieces and spread over the plates. Serve with French fries, cucumber salsa and aioli.