For the pork tenderloins in the Roman pot, coat the pork tenderloins with the crushed salt and grated caraway seeds. Put the meat into the casserole and pour the brandy over it.
Close the casserole and cook at 225 °C for 60 minutes.
Preparation Tip:
As a side dish go well with the pork tenderloin fries, green leaf lettuce dressed with a hint of garlic.
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