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Pork Tenderloin with Caramelised Pear Salad

Pork Tenderloin with Caramelised Pear Salad

with baby potatoes, beetroot & honey-mustard dressing

Calories

:

579 kcal

Protein

:

34g protein

Total

:

15 minutes

Difficulty

:

Easy

Calorie Smart

Extra Veggies

High Protein

Allergens:

Mosterd
Gluten
Melk (inclusief lactose)
Mosterd
Selderij
Soja
May contain traces of allergens

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 piece

Pork tenderloin

(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)

125 g

Pre-cooked beetroot

½ piece

Pear

75 g

Chopped red onion

20 g

Arugula & lamb's lettuce

20 g

Honey-mustard dressing

(Contains: Mosterd)

200 g

Pre-cooked halved baby potatoes [skin-on]

Not included in your delivery

½ tablespoon

Balsamic vinegar

½ tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2421 kJ

Calories579 kcal

Fat18.7 g

Saturated Fat8.3 g

Carbohydrate63.7 g

Sugar21.4 g

Dietary Fiber12 g

Protein34 g

Salt1.1 g

Potassium110.4 mg

Calcium4.3 mg

Iron0.1 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.

Cooking Steps

Prepare

1

Heat a drizzle of olive oil in a frying pan over medium-high heat.
Fry the baby potatoes for 12 - 14 minutes, or until golden-brown.
Season to taste with salt and pepper.

Did you know... the potatoes in this recipe contain vitamin C, a nutrient that supports your nervous system.

Fry the pork

2

Season the pork with salt and pepper.
Melt a small knob of butter in a frying pan over medium-high heat. Fry the pork with the onion for 2 - 3 minutes per side.
Cover with the lid and fry for 5 - 6 more minutes over medium heat.
Remove the pork from the pan and allow to rest under aluminum foil.

Fry the pear

3

Deglaze the onion with the balsamic vinegar, then allow to reduce for 2 - 3 minutes.
Core the pear and cut it into wedges.
Melt a small knob of butter in a frying pan over medium-high heat and fry the pear for 1 - 2 minutes per side (see Tip).

Tip: be sure not to fry the pear too long, adding more butter if necessary to stop it from sticking to the pan.

Serve

4

Weigh and dice the beetroot into 2cm cubes.
In a salad bowl, combine the mixed leaves with the beetroot and the honey-mustard dressing. Season to taste with salt and pepper.
Serve the salad on plates and top with the pear, then serve everything else alongside.
Garnish with the fried onion to finish.

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