Simply good - pork tenderloin with green beans and jacket potatoes
Well, there I am again. And I have something for you, which is guaranteed to succeed and perhaps makes an impression. Gaaaanz easy. Very easily? Maybe not quite, because this is where good food starts when shopping. Now is season for really fresh vegetables. Do not look at the price. But on the taste. I bought a few Palatine potatoes. The kilo to 1.99 euros. Clearly expensive, but a Anabelle with really taste. It is only cooked and peeled. So far so good.
Fresh green beans. Here begins. Brush a bit, so maybe not so good cut off and trim the inflorescences. Dolles German. Are you used to me? Rinse vigorously in a sieve. Put the pot on with water. Salt comes in, a bit too much. Small sip of simple vinegar. He keeps the green color nice. Let it boil. Just the cleaned beans in. Ouch, into the bubbling boiling water. Does that hurt the vegetables net? Nope. Or is it? No matter. Blanch for two or three minutes. More net.
Then you go: finely chop the onions, fry in butter. But please: do not fry, but only fry until glassy. The beans on it. Bissi water off. Gaaaanz wenich spice up. Because, we want real taste. And eat less. So just some salt, pepper and a pinch of sugar. That's all we need for "flavor enhancers". Simmer for ten minutes. Sip fresh cream on it. And then: in a frying pan bissi melted butter, sweat tablespoons flour in it. Then add the flour butter to the vegetables. Stir well and let boil briefly - ready. If you like, you can get some fresh parsley. No savory, no garlic, nothing else. That does not need, because "real" should taste. That's the trick of it.
And now: the filet. Cut pork tenderloin into medallions, so three centimeters thick. A quick blow with the knife, then bissi flacher iss. Salt, pepper on it. Bissi flour, so turn in flour. Then roast. The trick: Let the butter lard get really hot. Roast each side of the pieces of meat for two or three minutes. Look, how brown siss. Never fry longer, otherwise it will dry. Keep warm.
And now just spread out on plates, add pellis and the beans with some sauce.
Actually quite simple, right? Without the spicey sophistication of star chefs, without difficulty and, above all, without sachets.
Let yourself taste it.
Your Raaaabe
