Parmesan potatoes with roasted cauliflower and pork tenderloin
Make your AGV ride that little bit more luxurious!
Ingredients:
- 450 g CêlaVíta potato wedges
- 150 g Greek yoghurt
- ½ tsp curry powder
- Salt and pepper, to taste
- 1 small cauliflower
- 1 pork tenderloin à 200 g
- 1 tbsp butter
- 1 tbsp sunflower oil
- Parmesan cheese, grated to taste
Preparation
Step 1:
Preheat the oven to 180°C. Mix together the yoghurt, curry powder and salt and pepper. Cut the leaves off the cauliflower and wash the cauliflower. The cauliflower can be prepared whole or cut into thick slices. Coat the cauliflower with the yoghurt mixture and place the cauliflower on a baking tray lined with baking paper. Place the cauliflower in the oven to roast. This will take about an hour for a whole cauliflower and about 35 minutes for thick slices of cauliflower.
Step 2:
Sprinkle the pork loin all around with salt and pepper. Fry the pork tenderloin all around until golden brown in the butter. Remove the tenderloin from the pan. Put the pork tenderloin in the oven with the cauliflower when it is almost done. After 45 minutes, prick the (whole) cauliflower with a fork. If it goes in without too much resistance, you can add the pork tenderloin to the oven for the last 10-15 minutes.
Step 3:
Once the pork tenderloin goes into the oven with the cauliflower, the potatoes can be fried. Heat a large frying pan with butter and sunflower oil. Fry the potatoes according to the instructions on the packaging until golden brown. Finally, sprinkle the Parmesan over the potatoes and fry briefly in the pan.
Serve the cauliflower whole on a platter. Slice the pork tenderloin and serve the dish with the potatoes.
