Spiced pork tenderloin with puree and honey carrots

Name: spiced pork tenderloin with puree and honey carrots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1,2 kg something crumbly potatoes; 200 g fresh peas; 540 g tenderloin; 1 tl garam masala spice melange; 60 g unsalted butter or margarine; 500 g deleted carrots; 2 el (olive oil; 4 g star anise bag; 2 el liquid honey; 250 ml tap water; 10 g fresh flat parsley; 4 el semi skimmed milk

Dutch mashed potatoes with peas and carrots. But with Indian spiced meat.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes, cut into equal pieces and cook in a large pan of water and salt if necessary in 20 minutes. Add the peas for the last 5 minutes.
Meanwhile, halve the pork tenderloin in the length. Sprinkle with the garam masala and salt.
Heat the butter in a frying pan with non-stick coating and fry the pork on a high heat in 2 min. Brown.
Turn the heat to medium and cook for 6 minutes. Turn halfway.
Meanwhile, halve the carrots in the length. Heat the oil in a skillet and add the carrots and star anise. Stir fry 1 min. On high heat.
Add the honey and the water and bring to the boil. Place the lid on the pan and simmer for 8 minutes on low heat.
Check and add more water if necessary (1-2 el). Add pepper to taste. Remove the star anise.
Remove the meat from the pan and let it rest under alumium foil.
Add the water to the remaining shortening and cook on a high heat for 1 min. Season the gravy with pepper.
Slice the parsley. Drain the potatoes and peas, add the butter and milk and stamp with the puree pestle into a coarse puree.
Serve the meat with the gravy, puree and carrots. Sprinkle with the parsley.