Step by step
Instructions
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The biggest shortcut is to wash and cut the potatoes in advance, store them in cold water in the fridge and dry them well before roasting. You can coat the tenderloin with the marinade in the morning, but salt it preferably just before cooking or only lightly so it doesn’t release too much juice.
Customize this recipe
Variants and alternatives
Instead of asparagus, use 250 g green beans or zucchini cut into thicker half-moons. You can mellow the yogurt dip with 1 teaspoon Dijon mustard or chopped dill. If you have smaller baskets, cut the potatoes into smaller pieces and roast the vegetables in a single layer.
Approximate per serving
Nutritional values
Energie440 kcalProteins41 gSacharidy39 gTuky14 g
