Pork tenderloin - Pistachio
with mashed potatoes and orange jus
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Varkenshaas
(Kan bevatten Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
10 gram
Pistachenoten
(Bevat Pistachenoten Kan bevatten Sesamzaad, Pinda's, Noten)
¼ zakje(s)
Vadouvan
(Bevat Mosterd)
200 gram
Aardappelen
½ stuk(s)
Handsinaasappel
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
½ stuk(s)
Wortel
½ stuk(s)
Paarse wortel
1 stuk(s)
Gele wortel
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Olijfolie
0.12 stuk(s)
Zoutarm runderbouillonblokje
2 el
Water voor saus
½ tl
Honing [of plantaardig alternatief]
1
[Plantaardige] melk
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, boil the potatoes for 12 - 15 minutes, then drain and set aside.
- Melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin fry for 5 - 8 minutes until evenly browned.
- Cut the carrot into 5cm long sticks of no more than 1cm thickness.
- Heat a drizzle of olive oil in a large frying pan with lid over medium-high heat. Add the carrots and 2 tbsp of water per person. Fry, covered, for 7 - 10 minutes (see Tip).
- Chop the onion into half rings and add to the pan with pork tenderloin. Fry for another 4 - 5 minutes, then remove the pork tenderloin from the pan and set aside to rest under aluminum foil until serving.
- Crush or mince the garlic.
Tip: The carrots will still have a slight bite after the prescribed cooking time. Do you prefer soft carrots? Fry the carrots, covered, for an extra 3 - 5 minutes.
- Add the vadouvan and garlic in the last minute to the carrots and season to taste with salt and pepper.
- Zest the orange, then juice into a small bowl.
- Add the orange juice, and per person 2 tbsp of water, half a teaspoon of honey and half a teaspoon of orange zest to the onions and bring to a boil.
- Crumble in 1/8 of a stock cube per person and mix well. Lower the heat and mix in a knob of butter.
- Mash the potatoes with a knob of butter and a splash of milk as preferred. Season well with salt and pepper.
- Serve the potato puree and vadouvan carrots on plates.
- Serve with the pork tenderloin and orange sauce.
- Top with the pistachios.
Did you know: Carrots are very high in vitamin A, which supports growth and is good for your skin, hair, nails, eyes and immune system. Vitamin A is found in curly kale, spinach, broccoli and eggs.
