Pork Tenderloin with Pistachio Gremolata & Labneh
over parsnip mash with rainbow carrots- Ei
- Melk (inclusief lactose)
- Sesamzaad
- Noten
- Pistachenoten
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Sesamzaad
- Noten
- Macadamianoten
- Amandelnoten
- Paranoten
- Pinda's
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
You may be surprised to learn that carrots weren’t always orange! Ancient carrots came in purple, yellow, red, and white. The orange variety was first cultivated in the Netherlands in the 17th century.
Ingredients
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
100 g
Potatoes
½ piece
Parsnip
½ piece
Carrot
½ piece
Purple carrot
10 g
Sunflower seeds
(Contains: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten, May contain traces of allergens)
60 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
¼ sachet(s)
Za'atar
(Contains: Sesamzaad)
½ piece
Garlic
5 g
Fresh flat leaf parsley & chives
¼ piece
Lemon
10 g
Pistachio nuts
(Contains: Sesamzaad, Noten, Pinda's, May contain traces of allergens, Noten, Pistachenoten)
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
to taste
Extra virgin olive oil
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C. Boil plenty of water in a pot or saucepan for the carrots.
- Halve the carrots lengthways or cut any larger ones into quarters.
- Parboil the carrots for 5 minutes, then drain.
- Transfer to a parchment-lined baking sheet and lightly drizzle with olive oil.
- Drizzle the carrots with the honey and season with salt and pepper, then toss well to coat. Roast the carrots in the oven for 15 - 18 minutes.
- Meanwhile, peel and roughly chop the parsnip and the potatoes.
- Transfer to the same pot or saucepan and submerge with water.
- Boil for 12 - 14 minutes, then drain and return to the pot.
- Meanwhile, roughly chop the pistachios.
- Heat a clean frying pan over high heat.
- Toast the pistachios with the sunflower seeds for 2 - 3 minutes, then transfer to a bowl.
- Crush or mince the garlic and finely chop the fresh herbs, then transfer both to the bowl (see Tip).
Tip: if you don't like raw garlic, fry it with the pork instead.
- Zest the lemon and then cut it into quarters.
- Squeeze a quarter lemon per person directly into the bowl.
- Add some lemon zest and extra virgin olive oil as preferred.
- Season to taste with salt and pepper, then mix well to combine.
- Melt a knob of butter in the same frying pan over medium-high heat.
- Fry the pork tenderloin for 2 - 3 minutes per side.
- Cover with the lid and fry for 5 - 6 more minutes, then remove from the pan and set aside under aluminum foil.
- Shortly before serving, slice the pork tenderloin.
- Mash the parsnip and potatoes with a knob of butter and a splash of milk as preferred. Season to taste with salt and pepper.
- Serve the mash on plates and top with the pork. Garnish with the za'atar.
- Serve the labneh alongside and top with the carrots. Drizzle with the gremolata to finish.
