Casserole recipe pork tenderloin with cauliflower
For good taste preservation and low-fat food, cooking with the roasting bag is a godsend.
Try a pork tenderloin with cauliflower!
Supplies:
1 tenderloin
1 small cauliflower
1 sachet of potato slices
chops
cream sauce from a pack
grated cheese
1 dl water
1 frying bag
1 casserole
Preparation:
Preheat the oven to 200 degrees.
Rub the tenderloin with the chops herbs.
Put these in the roast bag.
Clean the cauliflower and cut out the hard core.
Leave the little cauliflower whole!
Place the potato slices around the tenderloin.
Put the cauliflower on top.
Now mix the cream sauce with water and grated cheese and pour over the cauliflower.
Close the bag and put it on the frying dish.
Then pierce 2 holes in the bag to allow the hot steam to escape.
After an hour in the oven, the dish will be ready.
Beware of the hot steam. First, cut a hole in the top of the bag, to let the steam escape. After that, the bag can be removed.
Eat tasty.
