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tenderloin pot

tenderloin pot is delicious and a classic in many homes and especially in Roldkro’s kitchen. Enjoy it with normal bacon or turkey bacon, it’s all up to you, both things are really delicious.

Our recipe is probably 4 people, so if you press 2 servings then you have for 8 people.

AuthorToke Bohl
RatingDifficultyBeginner

tenderloin pot is delicious and a classic in many homes and especially in Roldkro's kitchen. Enjoy it with normal bacon or turkey bacon, it's all up to you, both things are really delicious.

Our recipe is probably 4 people, so if you press 2 servings then you have for 8 people.

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

To the tenderloin pot
 1 Cleaned tenderloin (pig) (ca. 350 g)
 10 g Butter
 salt
 pepper
 400 g champignon - whole and halfes
 1 red onion in thin boats ( around 100 g)
 125 g Bacon or turkey bacon
 1 Can of smashed tomatoes (around. 400 g)
 1 tbsp salt
 ½ tsp cayennepeber
Pearl barley
 320 g Pearl barley (ca. 4 dl)
 4 dl water
 1 tsp salt
Mango salat
 200 g finely shredded romaine salad
 2 ripe mango fruits in cubes (ca. 400 g)
 200 g cherry tomatoes i halfes
 2 small finely chopped cloves of garlic
 1 lime
 5 ½ cream 38% fat
Decoration
 coarsely chopped persille

Mørbradgryde
1

Cut the tenderloin into small steaks and let the butter melt under intense heat, but without browning, turn it into a large, thick-bottomed pan.

2

Roast the sirloin steaks with even heat for approx. 2 min. on every side. Take them up and sprinkle them with salt and pepper and keep them warm.

3

Fry mushrooms, onions and bacon in the pan at high heat for approx. 3 min.

4

Add peeled tomatoes, salt, cayenne pepper and place the sirloin steaks back in the pan. Let the dish cook the delicious dish under low heat and under a lid for approx. 10 min.

Pearl barley
5

Rinse the Pearl barley well and place it in a pot of boiling water added with salt. Cook under low heat and under tightly closed lid for approx. 12 min.

6

Take the pan off the heat and let the pearl barley, still under lid, do so for approx. 12 min.

Mango salat
7

Put the romaine salad in a large dish. Distribute mango, tomatoes and garlic on the salad.

8

Peel the peel off the lime and then squeeze the juice out of it. First distribute lime juice and then lime peel over the salad.

Ingredients

To the tenderloin pot
 1 Cleaned tenderloin (pig) (ca. 350 g)
 10 g Butter
 salt
 pepper
 400 g champignon - whole and halfes
 1 red onion in thin boats ( around 100 g)
 125 g Bacon or turkey bacon
 1 Can of smashed tomatoes (around. 400 g)
 1 tbsp salt
 ½ tsp cayennepeber
Pearl barley
 320 g Pearl barley (ca. 4 dl)
 4 dl water
 1 tsp salt
Mango salat
 200 g finely shredded romaine salad
 2 ripe mango fruits in cubes (ca. 400 g)
 200 g cherry tomatoes i halfes
 2 small finely chopped cloves of garlic
 1 lime
 5 ½ cream 38% fat
Decoration
 coarsely chopped persille

Directions

Mørbradgryde
1

Cut the tenderloin into small steaks and let the butter melt under intense heat, but without browning, turn it into a large, thick-bottomed pan.

2

Roast the sirloin steaks with even heat for approx. 2 min. on every side. Take them up and sprinkle them with salt and pepper and keep them warm.

3

Fry mushrooms, onions and bacon in the pan at high heat for approx. 3 min.

4

Add peeled tomatoes, salt, cayenne pepper and place the sirloin steaks back in the pan. Let the dish cook the delicious dish under low heat and under a lid for approx. 10 min.

Pearl barley
5

Rinse the Pearl barley well and place it in a pot of boiling water added with salt. Cook under low heat and under tightly closed lid for approx. 12 min.

6

Take the pan off the heat and let the pearl barley, still under lid, do so for approx. 12 min.

Mango salat
7

Put the romaine salad in a large dish. Distribute mango, tomatoes and garlic on the salad.

8

Peel the peel off the lime and then squeeze the juice out of it. First distribute lime juice and then lime peel over the salad.

tenderloin pot

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