Juicy fillet, creamy carrots and mash. So light, delicious and really de luxe!
Completed in 40 minutes
This recipe is
Low in calories – light, main course, roast, cooking, vegetables, potatoes, herbs, milk + dairy products, pork
Per serving Energy: 400 kcal, carbohydrates: 25 g, protein: 36 g, fat: 16 g
For 2 Servings
300g pork tenderloin
100ml vegetable broth
½ Bunch of flat-leaf parsley
100ml of cooking cream
- Take the meat out of the refrigerator. Peel and quarter the potatoes and cover with salted water in a saucepan. Cover and bring to the boil over a medium heat for 15-20 minutes until soft.
- Peel the carrots and cut into 1⁄2 cm thick slices. Bring the broth to the boil in a saucepan, season with salt and cook covered over medium heat for 10 minutes. Pluck the parsley leaves and chop. Add the cream to the carrots, bring to the boil, season with salt, pepper and a dash of lemon juice. Cover and keep warm over a mild heat.
- Cut the pork fillet into 6 medallions of equal thickness, season with salt and pepper. Fry in a hot pan with the oil over medium to high heat and fry on each side over medium heat for 2-3 minutes.
- Drain the potatoes, let them evaporate briefly in the saucepan and roughly mash them with a potato masher. Mix the parsley into the carrots. Serve both with the pork medallions.