Potatoes and baked pork tenderloin with basil tiger salsa

Name: potatoes and baked pork tenderloin with basil tiger salsa
Total time: 35 min
Yield: 4
Ingredients: 3 raw beetroot; 200 gram baking flour; 200 gram broccoli bunch; 200 ml olive oil; 12 carrots; 400 gram small potatoes; 10 twig thyme; 1 tray basil; 25 Red pepper; 50 gram capers; 2 tablespoon White wine vinegar; 2 pork tenderloin; 100 gram butter

Ingredients

Directions

Preheat the oven to 160 ° C.
Wash the beet and cut into quarters.
Place them with cauliflower and broccoli on a baking tray.
Sprinkle them with five tablespoons of olive oil, salt and pepper, mix and fry in the oven for twenty-five minutes.
Peel the carrots and cook them in a small layer of water with salt in a quarter of an hour.
Remove from the pan and drizzle with two more tablespoons of olive oil.
Wash the potatoes well and cook them unpeeled in water, in a quarter of an hour.
Salsa: pick the thyme, finely chop the basil leaves, cut the pepper finely and chop the capers.
Mix it with six tablespoons of olive oil and the vinegar and season with salt and pepper.
Salt the pork tenderloins.
Heat the butter in a small frying pan and fry the meat in brown.
Turn off the heat very low, cover the pan and let the pork tenderloin cook for another eight minutes.
Remove them from the pan and leave to rest for five minutes, covered with aluminum foil.
Mix a spoon of salsa through the potatoes and serve with the vegetables around it.
Cut the pork tenderloin into equal pieces and place with the potatoes.
Finally, do the rest of the salsa over it.