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Ingredients (4 servings)
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600 g Kohlsprossen
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500 g Schweinefilet
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2 Stk. Rote Äpfel
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300 g Sauerteigbrot
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Öl, Salz, Pfeffer, Thymian
Preparation
- Preheat the oven to 200 degrees. Trim and halve the Brussels sprouts, and cut the apples into wedges.
- Spread the Brussels sprouts and apple wedges on a baking sheet, toss with a little oil, salt, pepper, and thyme, and roast in the oven for about 20 to 25 minutes.
- Cut the pork tenderloin into medallions, season generously, and sear in a hot pan with oil for 3 to 4 minutes on each side.
- Plate the roasted seasonal vegetables with the pork medallions and serve with the sourdough bread.
