Pork tenderloin on summer

Ingredients for Pork tenderloin on summer

Instructions for Pork tenderloin on summer

To prepare the Pork tenderloin on summer recipe, please follow these instructions:

Swine fever is freed for seniors and cut into 4 elbows 6 small medallions that are pressed by hand on the cutting surface until they are approx. 2-3 cm thick. They were cooked on a hot forehead for approx. 6 min on each side. Season with salt and pepper.


The white asparagus is peeled from top to bottom, and the lower end is broken. Asparagus and spring onions are cut into small pieces, carrots cut into cubes and the potatoes are quilted.

In a greased fireproof dish are the vegetables and potatoes spiced with salt and pepper, and then the mornay sauce is poured. It is baked at 180 degrees C. alm. Oven for approx. 40 min.

The medallions are heated for 5 minutes. Before serving on the gratin.

tips:
Fresh summer vegetables can be used after selection.