Summary

Ingredients

• 750 g pork fillet (s)
• 1 kg potato (s), organic, as the skin stays on
• 1 bunch rosemary, fresh
• 1 clove garlic
• olive oil
• 1 bunch spring onion (s)
• 1 bunch rocket
• 1 cup cream cheese, with herbs (approx. 75g)
• 1 shot red wine, (approx. 75ml)
• 1 dash balsamic vinegar, dark
• 250 ml broth, (delicacy)
• salt and pepper
• sugar

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Instructions

1. Clean the potatoes and cut in half lengthways. Cut the potato halves lengthways again, but do not cut through, you should create a lengthwise gap.
2. Cut the garlic clove into thin slices and stick one of these slices into the potato cracks. Pluck the rosemary from the stem and spread it in the potato cracks.
3. Brush a baking sheet with olive oil and spread the potatoes on it with the cut surface facing down.
4. Drizzle the potatoes with olive oil and lightly salt. In the oven at 150 degrees for a good 20 minutes.
5. In the meantime, cut the pork tenderloin into medallions and sear them in a pan with olive oil, 2-3 minutes on each side until it turns a light brown.
6. Take medallions out of the pan and keep warm. Put the spring onions cut into rings in the still hot pan from which we just took the meat. Sauté and deglaze with red wine.
7. Let it simmer for 1-2 minutes and then add a good dash of balsamic vinegar, stir in a pinch of sugar and simmer for another 1-2 minutes.
8. Pour in the broth.
9. Dissolve the herbal cream cheese in the stock and briefly bring to the boil. Add salt and pepper to taste (I don`t).
10. Spread the rocket on half a plate, and arrange the medallions on top. Arrange 3 of the potato halves on the other half of the plate.
11. Spread the sauce over the meat and serve.