Pork tenderloin with sugar snap peas and new potato salad
Cut the potatoes in half, boil them in salted water until soft, then drain.
Season the meat with salt and pepper and brown it in a frying pan with 2 tablespoons of oil over very high heat. A few minutes before the end, add 2 cloves of peeled garlic, 2 sprigs of rosemary and 50 grams of butter, then continue frying until the butter is browned.
Place on a baking sheet and bake in a preheated oven at 170 degrees for 10-15 minutes. When the meat is done, remove it and let it rest for 5-10 minutes.
Fry the boiled potatoes in 2 tablespoons of oil over high heat, then when they have turned a little red, add the sugar snap peas, salt, pepper, then add 2 cloves of sliced garlic, 50 grams of butter, the juice of half a lemon, and fry for another approx. 3 minutes. You can add 2-3 tablespoons of sour cream, the horseradish with vinegar, and the finely chopped parsley and chives.
When serving, you can add sour cream if you wish. Serve it with the pork tenderloin.
