Pork tenderloin with autumn ratatouile

Soft, juicy meat with roasted, seasonal vegetables.

Preparation time 10 minutes .. Baking 40 minutes


  • 700 g pork tenderloin
  • 300 g pumpkin, in cubes
  • 150 g snow peas
  • 150 g chanterelles
  • 200 g cooked chestnuts
  • Mycryo or butter
  • salt & pepper


Cut the pumpkin in half and remove the seeds. Peel them, cut into small cubes and boil in lightly salted water until al dente. Drain and let cool.

Bring the meat with salt and pepper, roll it into Mycryo and fry on both sides in a dry, hot skillet. Put the meat afterwards in a baking dish and bake 40 minutes at 200°C.

In the middle of baking meat do heat the butter with 1 tbsp olive oil in another pan and fry the vegetables. Season to taste with salt and pepper and keep warm until use.

Serve the meat with the vegetables and a glass of beer or wine. If you can not live without potatoes, serve menu with boiled or baked potatoes.

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