Summary

Ingredients

• 2 pork tenderloin (s) and olive oil for frying

For the marinade:

• 0.5 ½ bunch thyme, oregano, sage and rosemary (each)
• 150 g tomato (s), dried
• 1 chilli pepper (s), red
• 2 cloves garlic)
• 0.75 teaspoon ¾ salt
• olive oil

For the baked potatoes:

• 500 g potato (s), small, waxy (new potatoes)
• 1 bulb garlic
• 0.5 ½ bunch thyme, oregano and rosemary (each)
• 1 squirt lemon juice
• salt and pepper
• olive oil

For the vegetables:

• 1 leek stick (s)
• 1 bunch spring onion (s)
• 4 carrot (s)
• butter
• salt and pepper
• 200 ml white wine, dry

For the sauce:

• 1 glass veal stock
• 125 ml white wine, dry
• 1 tablespoon sour cream
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Finely puree all the ingredients for the marinade and add enough olive oil to create a thick cream. Rub the meat with it and put it in a cool place for approx. 3-4 hours.
2. In the meantime, wash the potatoes, brush them (do not peel them), dry them and cut them in half lengthways. Finely chop the herbs and mix with the halved bulb of garlic, salt, pepper, lemon, olive oil and potatoes in a bowl and set aside.
3. For the stewed vegetables, clean the vegetables, cut the leek and spring onions into rings, peel the carrots and chisel them. Heat the butter in a pan and briefly toss the vegetables in it, season with salt and pepper and deglaze with white wine.
4. Line an ovenproof dish that is big enough for the 2 loins with the roasting tube, tie one side. Pour in the stewed vegetables and distribute them.
5. Preheat the oven to 200 ° C (top and bottom heat).
6. Drain the liquid that has collected in the potato bowl. Spread the potatoes on a parchment-lined baking sheet and put in the oven.
7. Remove the loins from the marinade, remove excess marinade (save!). Heat a little olive oil in a heavy pan and fry the loins briefly all around (only the pores should close, the meat should not brown so that it remains very tender), then place in the roasting tube, tie it and shape for about 20 Place in the lower part of the oven for 25 minutes (depending on the oven) (turn the temperature down to 180 ° C). Be careful not to let the roasting tube come into contact with the heating elements.
8. Add the remnants of the marinade to the frying fat in the pan, fry briefly and deglaze with the wine. Add the veal stock, reduce a little. Add sugar, salt and pepper.
9. When the loin is done, wrap it in aluminum foil and let it rest until the potatoes have a nice brown color. Pour the juices from the roasting tube into the sauce. If you like, you can puree some of the stewed vegetables together with the sauce. Finally fold in the sour cream, season to taste.
10. Carve the loins and serve with the potatoes and sauce.
11. If the stewed vegetables are not too soft for you, you can serve them as a side dish. Very tasty but also with mushrooms.