Pork Fillet on Vegetables and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork
- 300 g mushrooms
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 250 g Brussels sprouts
- 2 onions)
- 500 g potato (s)
For the sauce:
- 2 teaspoons mustard
- 1 teaspoon tomato paste
- 200 ml milk
- 500 ml vegetable stock
- 1 tablespoon vegetable oil (Rama Culinesse)
- 1 tablespoon Worcestershire sauce
- 150 g yourt, 3% fat
- Sauce thickener
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into quarters and cook for about 10 minutes. Then marinate the potatoes in 1 tablespoon of oil, mixed with paprika, salt and pepper. Fry the mushrooms, onions, bell peppers and Brussels sprouts in a pan. Then season the pork tenderloin, brush with mustard and also fry.
- Put the potatoes, vegetables and pork tenderloin in a baking dish. In the meantime, add the milk and stock to the empty pan with the rest of the roasting liquid. Add yogurt, tomato paste, mustard and rama culinesse. Thicken with sauce thickener. Put this sauce over the meat and vegetables in the baking dish so that everything is well covered and place in the preheated oven at 180 ° C for about 30 minutes.
- WW points: 4-5 points per serving (depending on the amount of sauce binder)
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