Pork Tenderloin in Butter Pecan Sauce
over spinach orzotto with endive0.0(0)
Calories
:Â
786 kcalProtein
:Â
37.7g proteinDifficulty
:Â
EasyAllergens:
- Noten
- Pecannoten
- Tarwe
- Gluten
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Shallots are slightly more delicate and have a more refined flavour than regular onions. So you can use them in much the same way as you would onions - and, with very little effort, take your dish to the next level!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
75 g
Orzo
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
1 piece
Garlic
½ piece
Endive
½ piece
Shallot
100 g
Spinach
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1 tablespoon
Honey [or plant-based alternative]
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3289 kJ
Calories786 kcal
Fat36.1 g
Saturated Fat15 g
Carbohydrate74.6 g
Sugar18.8 g
Dietary Fiber7.3 g
Protein37.7 g
Salt1.4 g
Potassium795.5 mg
Calcium152.3 mg
Iron2.9 mg
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
•Casserole with Lid
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Prepare the stock and chop the shallot. Heat a drizzle of olive oil in a deep frying pan over low heat and fry the shallot for 2 minutes.
- Stir in the orzo and fry over medium heat for 1 minute, then pour in the stock.
- Allow to cook for 10 minutes over low heat, covered, stirring regularly.
- Add the spinach and cook for 2 more minutes, allowing it to wilt and reduce.
2
- Melt a knob of butter in a frying pan over medium-high heat and fry the pork for 10 - 13 minutes until evenly browned. Season to taste with salt and pepper.
- Remove from the pan and allow to rest under aluminum foil until serving.
- Meanwhile, crush or mince the garlic.
- Quarter the endive.
3
- Melt a generous knob of butter in the same pan over medium-high heat and fry the garlic for 2 minutes.
- Add the endive, the honey, the mustard and the water for the sauce.
- Fry for 3 minutes, then add the pecans and season to taste with salt and pepper.
4
- Slice the pork.
- Serve the orzotto on deep plates with everything else on top.
- Drizzle with the butter pecan sauce to finish.
