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
Voedingswaarden
Energie (kJ)2941 kJ
Energie (kcal)703 kcal
Vetten32.9 g
waarvan verzadigd17.8 g
Koolhydraten64.9 g
waarvan suikers20.6 g
Vezels13.9 g
Eiwitten32.6 g
Zout1.4 g
Potassium677.2 mg
Calcium128.5 mg
Iron2 mg
Omdat we onze producten bij verschillende leveranciers inkopen, kunnen de voedingswaarden per maaltijd afwijken van wat op de website staat en wat je in de bezorgde box krijgt, afhankelijk van waar je woont.
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.
