Tiroler Gröstl

Ingredients

• 1 kg firm-cooking boiled potatoes
• 1 stalk leek
• 2 red onions
• 180 g boletus mushrooms
• 400 g pork tenderloin
• 6 tbsp rapeseed oil
• 1 tbsp butter (15 g)
• Salt
• Pepper
• 0.5 bunch herbs (e.g., parsley and marjoram)

Instructions

1. 1.

   Peel the potatoes and slice them into rounds. Clean, wash, and cut the leek into thin rings. Peel the onions and cut them into narrow strips. Clean the mushrooms and slice them. Rinse the pork under cold water, pat dry, and cut into about 1 cm thick slices.

2. 2.

   Heat 1 tbsp oil in a pan and sauté the onions and leek over medium heat for 4–5 minutes. Remove them, set aside, and melt butter in the pan. Add the mushrooms and cook over medium heat for 3–4 minutes until golden brown. Lightly salt, remove from the pan, and set aside.

3. 3.

   Add another 3 tbsp oil to the pan and fry the potatoes, turning occasionally, over medium heat for 10–15 minutes until crispy. Season with salt and pepper.

4. 4.

   Meanwhile, in a separate large pan, heat remaining oil and cook the pork slices over medium heat for about 1–2 minutes per side. Salt, pepper, and combine with the other ingredients. Wash the herbs, shake dry, pluck leaves, and chop. Toss the herbs into the Tiroler Gröstl, season with salt and pepper, and serve.