Pork tenderloin with stewed radishes and potatoes

Name: pork tenderloin with stewed radishes and potatoes
Total time: 25 min
Yield: 4
Ingredients: 3 bunch radishes; 1 tablespoon Red wine vinegar; 2 clove garlic halved, peeled; 1 little dried chili pepper minced meat; 500 gram potatoes with skin; 500 gram pork tenderloin; 50 gram mature cheese grated; 1 tablespoon pine nuts; 3 tablespoon olive oil; 3 tablespoon liquid baking product

Try this delicious pork tenderloin with stewed radishes and potatoes

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Wash the radishes with leaves in cold water. Cut the leaves from the radish but leave a piece of green on. Keep the radish leaves.
Bring water to the boil, add radishes, salt, red wine vinegar, a clove of garlic and chilli and cook the radishes in 10-12 minutes.
Remove them from the heat source and let them stand in the cooking liquid.
Cook the potatoes (with skin) with salt in approx. 10 minutes until al dente. Drain and rinse cold water.
Cut the pork tenderloin into thick slices and sprinkle with salt and pepper.
Puree the radish leaves with the rest of the garlic, cheese, pine nuts and olive oil to a smooth sauce.
Drain the radishes and pat dry. Fry the potatoes in half of the oil for 5 minutes. Remove them from the pan and keep them warm.
Stew the radishes in the shortening for 3 minutes.
Fry the pork tenderloin in the remaining olive oil in another frying pan on both sides for 2-3 minutes.
Serve the pork tenderloin with the radishes and the potatoes and pour some of the green sauce around it.