What we send:

• pork tenderloin
• potatoes
• leek
• honey
• carrot
• cinnamon
• craft butter
• fresh milk
• olive oil
• salt
• pepper
• backing sheet

Required tools:

• mixing bowl
• saucepen
• large pan
• oven pan
• oven

Preheat the oven to 200 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

In a mixing bowl, mix the honey, cinnamon and a little olive oil. Thinly slice the leeks and first cut the carrots into halves and then cut them in half lengthwise.

Cook the potatoes.

Put the baking paper in a baking sheet and place the carrot strips on it. Smear the beets with the previously mixed honey-cinnamon glaze. Bake for approx. For 20 minutes, be careful not to burn them, just caramelize them.

About 3 minutes before the potatoes are completely cooked (it takes about 10 minutes to cook completely from the source), add the sliced leeks. When the potatoes are done, strain them. Bring the milk to room temperature, pour over the potatoes. Add the butter, salt and pepper to taste. Squeeze with a potato presser (if not, a fork) until it is properly creamy. Set aside to serve.

Heat a little olive oil in a larger, thick-walled pan. If it’s warm enough, put in the coins, salt, pepper, and bake each side for 3-4 minutes, or until you’re done with it the way you want it.

Serve the creamy leek puree next to the pork medallions and the sweetly crispy carrots.

Enjoy your meal!