Varkensoester met zelfgemaakte jus
met peultjes en wortelpuree
De varkensoester is een stuk vlees uit de bil van het varken. Het vlees is vrij mager en heerlijk mals, zeer geschikt dus voor een gebalanceerde maaltijd!
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
Garlic
200 g
Potatoes
1 piece
Pork escalope
(May be present Milk, Mustard, Celery, Soy, Gluten)
75 g
Mangetout
150 g
Sliced carrots
75 g
Chopped red onion
Not included in your delivery
125 milliliters
Low sodium beef stock
1 teaspoon
Balsamic vinegar
½ teaspoon
Mustard
2 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the pork escalope out of the refrigerator and allow to reach room temperature before cooking. Preheat the oven to 200°C. Prepare the stock. Boil plenty of water in a pan with a lid. Chop the shallot and crush or mince the garlic. Peel the potatoes or wash them thoroughly and cut into large pieces. Dice the carrots into 2 cm cubes.
Cook the carrot, covered, for 20 minutes in the pan with boiling water. Add the potatoes after 5 minutes and season with salt and pepper. Make sure that the carrot and potatoes are completely under water. Drain when finished, saving some of the water for later, then set aside without the lid.
Heat 1 tbsp butter per person in a frying pan on medium heat and fry the shallot and garlic for 3 – 4 minutes. Rub the pork tenderloin with salt and pepper. Take half of the shallot and garlic out of the pan and set aside. Add the pork escalope to the same pan and fry for 3 – 4 minutes until evenly browned. Transfer the pork to a baking dish and bake in the oven for 7 – 9 minutes. Once done, take from the oven and cut into strips.
Turn the heat under the frying pan to high and deglaze the pan with the stock and 1 tsp balsamic vinegar per person. Season the gravy with pepper and ½ tsp mustard per person. Allow to cook for 4 – 6 minutes, or until it has reduced by half. Add 1 tbsp cold butter per person right before serving and stir well using a whisk.