← All recipes

🍽️ Braised Pork Tenderloin Roll with Fresh Herb Sauce

493 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• parsley, fresh 20 g
• basil, fresh 20 g
• garlic cloves 1 pc.
• capers 2 tbsp
• oil 5 tbsp
• pepper, black ground pinch
• pork loin 600 g
• salad mix 200 g
• olive oil 2 tbsp
• vinegar 1 tbsp
• roast sauce, powder 1 tbsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into coarse cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat and cook the potatoes with the lid closed for about 20 minutes.
6. 6. Drain the cooking water.
7. 7. Let the potatoes steam dry in the pot for a short moment.
8. 8. Wash the herbs thoroughly.
9. 9. Shake the herbs dry.
10. 10. Remove the coarse stems from the herbs.
11. 11. Peel the garlic.
12. 12. Place the herbs and garlic in a tall container.
13. 13. Add the capers.
14. 14. Add 3 tablespoons of oil.
15. 15. Season the mixture with salt and pepper.
16. 16. Blend everything until smooth.
17. 17. Rinse the pork tenderloin under cold water.
18. 18. Cut the meat lengthwise in the middle.
19. 19. Do not cut all the way through so the meat can be opened up.
20. 20. Season both sides of the meat with salt and pepper.
21. 21. Spread the herb sauce evenly on one side of the meat.
22. 22. Roll up the meat.
23. 23. Secure the roll with toothpicks or kitchen twine.
24. 24. Heat 2 tablespoons of oil in a pan over high heat.
25. 25. Sear the pork tenderloin on all sides for about 5 minutes until golden brown.
26. 26. Reduce the heat.
27. 27. Cook the tenderloin covered for another 12 minutes.
28. 28. Wash the salad greens.
29. 29. Drain the salad greens well.
30. 30. Whisk olive oil, vinegar, salt, and pepper in a bowl.
31. 31. Toss the salad with the dressing.
32. 32. Remove the pork tenderloin from the pan.
33. 33. Wrap the meat in aluminum foil.
34. 34. Let the meat rest for a short moment.
35. 35. Warm the pan over medium heat.
36. 36. Deglaze the pan drippings with 200 milliliters of water.
37. 37. Stir in the gravy powder.
38. 38. Bring the sauce to a boil for about 2 minutes.
39. 39. Slice the pork tenderloin into portions.
40. 40. Plate the meat with the salad, sauce, and potatoes.

Nutrition per serving

• kcal: 493
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 22 g