DOG - Discovery - French - Porc & sauce au persil
with glazed carrots & fennel
Calorieën
:
703 kcalEiwitten
:
32.6g eiwittenBereidingstijd
:
40 minutenDifficulty
:
MakkelijkAllergenen:
- Melk (inclusief lactose)
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingrediënten
Hoeveelheden
1 stuk(s)
Varkenshaas
(Kan bevatten: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
250 gram
Krieltjes
½ stuk(s)
Sjalot
½ stuk(s)
Wortel
½ stuk(s)
Venkel
5 gram
Verse krulpeterselie
(Kan bevatten: Selderij)
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
Niet inbegrepen in jouw bezorging
½ el
Olijfolie
1 el
[Plantaardige] roomboter
1 tl
Suiker
½ el
Wittewijnazijn
200 ml
Zoutarme groentebouillon
naar smaak
Peper en zout
Benodigdheden
•Bakplaat met bakpapier
•Hapjespan of grote koekenpan
•Deksel
•Koekenpan
Instructies
1
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Transfer to a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake them in the oven for 30 - 35 minutes, until they are golden brown and tender. Stir halfway through cooking.
2
- Prepare the stock.
- Cut the fennel into quarters. Remove the tough part in the middle. Reserve the leaves for decoration if desired.
- Peel the carrots and cut them into quarters lengthwise.
- Finely chop the shallot.
3
- Melt a knob of butter in a large deep frying pan over medium-high heat. Add the fennel and carrot and brown for 5 minutes.
- Add the sugar and caramelise for 3 minutes (be careful not to burn it, as this would make it bitter).
- Add the stock, cover with a lid and continue cooking for 14 - 18 minutes over medium heat, or until the vegetables are tender.
4
- Season the pork tenderloin with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 2 - 3 minutes per side.
- Cover with the lid and fry for a further 5 - 6 minutes, then remove from the pan and set aside to rest under aluminium foil until serving.
5
- Over medium-high heat, add the shallot to the pan containing the meat juices and fry for 1 minute.
- Deglaze with 1/2 tbsp white wine vinegar per person.
- Reduce the heat, add the cream and cook for 4-5 minutes, stirring.
- Meanwhile, Finely chop the parsley. Add the parsley to the sauce, mix well and season with salt and pepper.
6
- Serve the potatoes on plates with the glazed fennel and carrots. Arrange the meat alongside.
- Garnish with the fennel fronds.
- Drizzle the parsley sauce over the meat.
