season with pepper and finally brown in olive oil and a little bit of butter. Rinse the potatoes, dice them and brown them in olive oil and butter. Cut the remaining sugar snap peas diagonally and cook them briefly in salted water, to which a little butter is added, and then cool them immediately with cold tap water.
Arrange the carrots into small roses and wash them in the same way in salted water.
To prepare the sauce, purée the morello cherries and reduce the cherry juice with a little vinegar. Then season with herbs of curry, Provence, chili, hot bell pepper, cardamom and cinnamon, season with salt and pepper and add a little butter. Offer a bed of the greens on the plate and place the pork tenderloins on top.
‘dry’ from Franconia.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!