Preparation time: 20 minutes + 15 to 20 minutes in the oven
Agristo potato Nuts
750 g pork tenderloin
4 thick slices of uncooked ham, e.g. Parma ham
4 thick slices of semi-mature cheese
1 bundle of young carrots
2 cloves of garlic
2 bay leaves
Freshly ground pepper
1. Preheat oven to 180 ° C. Peel the carrots and cook in salted water for 3 minutes.
2. Season the pork tenderloin with freshly ground pepper and salt. Heat a pan with a knob of butter and olive oil and sear the pork tenderloin until it is brown. Transfer the meat from the pan to a baking dish. Cut 6 to 8 notches in the roast and fill each notch with half a slice of ham and half a slice of cheese. Add a bay leaf in 2 notches. Cut the onion into pieces and crush the garlic. Fry the onion and garlic in the juice of the pork tenderloin. Pour over the meat in the baking dish and add the carrots.
3. Fry the pork tenderloin in the middle of the oven for 15 to 20 minutes. Remove from the oven and let it rest.
4. Meanwhile, fry the Agristo potato nuts golden brown according to the instructions on the package. Serve some slices of Orloff roast with roasted carrots, Agristo potato nuts and mustard.