Description
Looking ahead to say that the next time I cook this dish with mutton. Pork is also very tasty, and, most importantly, quickly and colorfully.
Ingredients
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Pork
350 g
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Carrots
150 g
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Potatoes
300 g
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Dried apricots
8 piece
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Chili
1 piece
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Ginger
0.5 tsp
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Coriander
1 tsp
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Salt
-
Sunflower oil
3 Tbsp
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Dry white wine
5 Tbsp
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Garlic
3 tooth
Cooking
In a mortar, mix finely chopped garlic, chilli and dried apricots with ginger, coriander, salt and 1 tablespoon of sunflower oil.
Tenderloin cleaned from films and cut into slices.
Carrots cut into washers.
Marinate the meat with the carrots for an hour. Cooking time I pointed out excluding marinating.
Peeled potatoes also cut into washers.
Put in ovenproof form, greased with sunflower oil, meat, potatoes and carrots. Drizzle with sunflower oil and wine. Cover with foil and place in oven preheated to 180 degrees.
Bake until the meat is cooked and the vegetables are soft. It took me 45 minutes, 30 minutes foil I removed.
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