Pork Tenderloin with Blue Cheese Salad
with roast potatoes & caramelised apple
The mould in blue cheese is Penicillium, a harmless, edible mould added to create its signature blue veins and distinct tangy flavour.
Tags:
Calorie Smart
•Extra Veggies
•High Protein
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
[Persian] cucumber
½ piece
Apple
1 piece
Garlic
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
25 g
Blue cheese cubes
(Contains Milk)
30 g
Arugula
100 g
Potatoes
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
½ tablespoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2294 kJ
Calories548 kcal
Fat28.1 g
Saturated Fat14.6 g
Carbohydrate39.9 g
Sugar16.2 g
Dietary Fiber6.3 g
Protein31.4 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Preheat the oven to 210°C.
- Crush or mince the garlic. Peel or thoroughly wash the potatoes and cut them into chunks, then transfer to a bowl.
- Add the garlic and drizzle with the olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
2
- Melt half of the butter in a frying pan over high heat.
- Season the pork tenderloin with salt and pepper, then reduce the heat under the pan and fry the pork for 10 - 13 minutes until evenly browned.
- Remove from the pan and allow to rest under aluminium foil until serving.
- Meanwhile, slice the cucumber. Core the apple and cut it into wedges.
3
- Melt the rest of the butter in the same pan over medium-high heat. Fry the apple for 6 - 8 minutes or until golden-brown.
- Stir in the sugar and fry for 1 - 2 more minutes so as to caramelise.
- Deglaze with half of the balsamic vinegar and allow to reduce for 1 - 2 minutes, then turn off the heat and allow to stand until further use.
4
- In a salad bowl, combine the cucumber and the arugula with the rest of the balsamic vinegar and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Slice the pork tenderloin and serve with the salad and the potatoes alongside.
- Top the salad with the caramelised apple and garnish with the blue cheese.