Pork tenderloin with duxelles
over creamy mushroom tortelloniCalories
:
994 kcalProtein
:
53.6g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Ei
- Noten
- Walnoten
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
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)
175 g
Pre-cut mushroom mix
½ piece
Onion
½ piece
Garlic
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
150 g
Mushroom tortelloni
(Contains: Melk (inclusief lactose), Gluten, Tarwe, Ei May be present: Mosterd, Soja)
¼ piece
Lemon
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4158 kJ
Calories994 kcal
Fat54.9 g
Saturated Fat20.9 g
Carbohydrate71.7 g
Sugar11.9 g
Dietary Fiber6.5 g
Protein53.6 g
Salt3.2 g
Potassium134.9 mg
Calcium18.5 mg
Iron0.3 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
•Tall-Sided Pan
•Fryingpan with lid
•Paper Towel
•Small Frying Pan
•Pan
Cooking Steps
1
- Pat the pork tenderloin dry with kitchen paper. Season with salt and pepper. Melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes. Remove it from the pan and let it rest under aluminium foil until serving.
- Heat a drizzle of olive oil in a lidded frying pan over high heat. Add two-thirds of the mushrooms and fry for 3 - 4 minutes covered.
- Finely chop the onion.
- Crush or mince the garlic.
2
- Lower the heat to medium-high, add the garlic and half of the onion to the mushrooms and fry for 4 - 5 more minutes.
- Add the cooking cream, remove it from the heat and set aside.
- In the meantime, heat a drizzle of olive oil in a small frying pan over medium-high heat and fry the rest of the onion for 2 - 3 minutes.
- Chop the parsley and grate the cheese.
3
- Add the rest of the mushrooms to a high container and use an immersion blender to chop them finely. Add to the small frying pan and fry on high heat for 5 - 7 minutes. Stir in half of the cheese and season with salt and pepper.
- Boil plenty of water in a pot or saucepan, crumble in the stock cube, and cook the tortellini for 3 - 4 minutes. Reserve some of the pasta water, then drain.
- Cut the lemon into four wedges.
4
- Slice the pork tenderloin and add the juices of the pork to the cream sauce.
- Add the cream sauce and half of the parsley to the pasta, along with some of the pasta water as preferred. Squeeze in the juice of 1 lemon wedge per person. Season with salt and pepper.
- Serve the pasta on plates with the pork tenderloin on top.
- Serve the duxelles on top of the pork and garnish with the rest of the fresh herbs, walnuts and Parmigiano Reggiano.
