If I didn't try to cook something with meat just once a week, we could probably eat this combo every other day, we love it that much.
And if you eat it with a salad, the pork fillet with potatoes and homemade tartar sauce is even considered reasonably healthy.
Catherine Hummel
Editor in the "Life" department of the Frankfurter Allgemeine Sunday newspaper.
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For 4 people:
600-700 g pork tenderloin
salt
pepper
olive oil
2 hard boiled eggs
60 grams of capers
220 g gherkins
210 grams of mayonnaise
1 kg of potatoes
This dish comes from Nicole Stich's cookbook "Reisehunger" and the homemade tartar sauce gives it a class of its own.
Don't take any out of the jar, but make the effort, it's worth it!
I always chop capers and gherkins in a food processor and the eggs in an onion witch, so it's really quick.
And this is how it works: steam or boil the potatoes with their skins on.
Peel hard-boiled eggs and chop into small pieces.
Also finely chop the capers and gherkins.
Mix all three ingredients with the mayonnaise, salt and pepper.
Preheat the oven to 200 degrees.
Clean the meat, salt, pepper and rub with olive oil.
Heat a frying pan over high heat and add the meat whole (do not cut into slices).
Fry for 3 minutes on each side and only turn when it has taken on a little colour.
Place in a casserole dish and finish cooking in the oven for 15 minutes.
Meanwhile, peel the potatoes.
Then cut the meat in the casserole dish and serve with the sauce and potatoes.
A green salad goes well with it.