Pork Tenderloin in Tonnato Sauce with Capers
with pine nuts, Parmigiano Reggiano & mini Roma tomato salad- Vis
- Gluten
- Mosterd
- Soja
- Gerst
- Tarwe
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Noten
- Selderij
.
Ingredients
½ piece
Eggplant
½ piece
Romano pepper
½ sachet(s)
Sicilian-style herb mix
½ can
Tuna packed in water
(Contains: Vis)
7.5 g
Worcestershire sauce
(Contains: Gluten, Mosterd, Soja, Gerst May be present: Mosterd, Soja)
15 g
Capers
½ piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
5 g
Fresh basil
(May be present: Selderij)
65 g
Mini Roma tomatoes
10 g
Pine nuts
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
20 g
Arugula
Not included in your delivery
1.5 tablespoon
[Plant-based] mayonnaise
1.5 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C.
- Dice the eggplant into 1cm cubes and cut the Romano pepper into strips.
- Transfer both to a parchment-lined baking sheet, then drizzle with olive oil and scatter over the Sicilian-style herbs.
- Season with salt and pepper, then toss well to coat. Roast in the oven for 16 - 18 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pork for 10 - 13 minutes.
- Remove from the pan and allow to rest under aluminum foil until serving.
- Transfer the tuna, the mayonnaise, the Worcestershire sauce and half of the capers to a tall container.
- Use an immersion blender to proces until smooth.
- Taste and season with salt and pepper as needed, then set aside.
- Dice the bread roll into 1cm cubes, then transfer to parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
- Heat in the oven for 4 minutes.
- Add the pine nuts to the baking sheet and return to the oven for another 4 minutes.
- Roughly chop or tear the basil.
- Halve the tomatoes and grate the cheese.
- In a large salad bowl, combine the extra virgin olive oil with the balsamic vinegar. Season to taste with salt and pepper.
- Add the arugula, the pine nuts, the croutons, the tomatoes, the roasted vegetables and half each of the cheese and the basil. Toss well to combine.
- Thinly slice the pork and serve on plates.
- Drizzle with the tonnato sauce and garnish with the rest of the capers.
- Serve the salad alongside, garnished with the rest of the cheese and the basil.
