Filetspießchen mit Kräuter-Röst-Kartoffeln

Ingredients

• 600 g potatoes (6 potatoes)
• 4 tbsp olive oil
• 1 small sprig rosemary
• 4 stems thyme
• 250 g pork tenderloin
• salt, freshly ground pepper
• 8 cocktail tomatoes
• 4 salami slices
• 1 tbsp butter (and oil)
• 50 g Gouda (2 slices)
• wooden skewers

Instructions

1. 1.

   Peel, wash and cut potatoes into wedges. Heat olive oil in a non-stick pan and fry the potatoes for 20-25 minutes; add herbs during the last 5 minutes.

2. 2.

   Cut pork tenderloin into pieces and season with salt and pepper. Rinse tomatoes. Thread meat, salami, and tomatoes onto oiled wooden skewers. Heat oil and butter in a non-stick pan and brown the skewers all around for about 6 minutes. Slice Gouda into strips, place on the skewers, cover, and melt the cheese for 2-3 minutes.

3. 3.

   Season potatoes with a little salt and pepper. Arrange potatoes and skewers together on a plate.