Summary

Ingredients

• 400 g fennel
• 200 g leek, cleaned
• 2 tablespoon butter
• 150 g basmati
• 1 onion (s)
• 300 g pork fillet (s)
• 1 tablespoon oil
• salt and pepper

For the sauce:

• 100 ml cream
• 1 squirt lemon juice
• some water
• 0.25 ¼ cube gravy
• Salt and pepper, from the mill
• Dill, or fennel greens, for garnish

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Instructions

1. Cut the fennel into fine strips and the leek into rings. Cook the fennel strips in boiling salted water for two minutes, add the pore and cook both for another three minutes. Drain and toss in butter.
2. For the rice, put a little butter in a saucepan, fry the rice lightly, pour 300 ml of salted water on top and cook covered for 15-20 minutes.
3. Fold in the vegetables and heat. Season to taste with salt and pepper.
4. Place two plates in the tube and keep them warm at 50 degrees.
5. Cut the onion into rings. Rub pork tenderloin with pepper and fry vigorously in hot oil. Add onion rings and fry over medium heat for about 10 minutes, season with salt. Wrap the meat in aluminum foil and place in the tube. Add the onion to the rice.
6. For the sauce, pour the roast with a little water and the cream. Add some gravy (approx. 1/4 - 1/2 instant cube), let it boil and season with salt, pepper and lemon juice.
7. Arrange the vegetable rice on two plates. Cut the meat into slices. If the fillet is still too red, add the fillet slices to the sauce and cook a little longer. Place the fillet slices on the rice, sprinkle with pepper and serve as desired, sprinkled with a little fennel greens or dill flags. Serve with the sauce.