Pork tenderloin with vadouvan carrots
with mashed potatoes and orange jus
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
10 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
¼ sachet(s)
Vadouvan
(Contains Mustard)
200 g
Potatoes
½ piece
Easy peel orange
1 piece
Garlic
½ piece
Onion
½ piece
Carrot
½ piece
Purple carrot
1 piece
Yellow carrot
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
0.12 piece
Low sodium beef stock cube
2 tablespoon
Water for the sauce
½ teaspoon
Honey [or plant-based alternative]
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.