Summary

Ingredients

• 2 large pork fillet (s)
• 500 g potato (s), small, with peel
• 1 onion (s)
• 1 zucchini
• 3 carrot (s)
• 1 red pepper (s)
• 250 g cocktail tomatoes
• 1 bunch spring onion (s)
• 12 slices bacon or Parma ham
• 3 stalks rosemary
• 500 g whipped cream
• 4 tablespoon mustard, medium hot
• 3 tablespoon oil for frying
• Flaked almonds
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. First wash the vegetables and peel the carrots and onions. If you prefer to have the potatoes peeled, you can of course do that too.
2. Now cut the vegetables. Halve the potatoes, roughly dice the onion, half-slice the zucchini, slice the carrots, and roughly dice the peppers. Halve the cocktail tomatoes and cut the spring onions into small rings. It is best to place the vegetables on the side of the stove.
3. Now dab the pork fillets with a paper towel, season with salt and pepper and wrap tightly with the bacon or Parma ham. Preheat the oven to 200 ° C (convection).
4. Heat the oil in an ovenproof casserole, or later transfer everything to a baking dish. Sear the pork tenderloin in it for 2 minutes and then remove it from the pot. It is best to wrap in aluminum foil and then set aside.
5. Now immediately add the onions, potatoes and carrots to the hot pan and fry them vigorously for about 5 minutes so that the vegetables get a nice color. If necessary, add a little more oil.
6. Then add the zucchini, peppers, cocktail tomatoes and the spring onions to the pot and fry this again for about 5 minutes. Season the vegetables with salt and pepper.
7. Meanwhile, mix the cream with the mustard in a bowl and season with a little salt and pepper. Let the almond flakes briefly brown in a small non-stick pan.
8. Now turn off the stove and pour the cream mustard sauce over the vegetables. Place the fillet on top of the vegetables, spread the almonds on top and place the rosemary on top. Cook everything together in the oven for about 25 minutes.
9. As a side dish e.g., Noodles.