I had promised to write about the dinner that I made yesterday from Marion and me…. tenderloin (pork) with brie and oxheart cabbage with mushrooms and bacon…
The tenderloin (“varkenshaas”) needed some preparation… In some olive oil I mixed some chive, thyme, cayenne pepper, marjoram, salt and garlic. For an hour the tenderloin (cut open to the half) rested in the mixture (turning them every now and then so it was covered completely with the marinade).
In a oven on 220 degrees C. the tenderloin baked for 20 minutes. After the 20 minutes the tenderloin was taken out of the oven and covered with brine. Back for 5 minutes into the oven so the brie started to melt.
Meanwhile I cooked some new potatoes (with peel) for 15 minutes. I let the cool down and made of each one 4 parts.
In a frying pan I baked some bacon (without any butter or oil). After the bacon was nicely done, I added garlic, thyme and and a mixture of mushrooms (champions, oyster mushrooms and some more). After 5 minutes I added olive oil and in slices cut oxheart cabbage (“spitskool”). Adjusted the taste with salt and pepper to my likings.
Added some sun-dried tomatoes and the potatoes to all.
I served some home made mayonnaise with a little curry.
I have to say, it was just delicious!!!!!