Pork Tenderloin with Spanish-Style Pisto
with lemon potatoes & parsleyCalories
:
674 kcalProtein
:
35.7g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- 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)
200 g
Potatoes
½ piece
Onion
½ piece
Courgette
½ piece
Bell Pepper
½ pack
Diced tomatoes with garlic & onion
2 g
Toasted onion powder
(May be present: Melk (inclusief lactose))
½ sachet(s)
Garlic & herb seasoning
1.5 teaspoon
Smoked paprika
5 g
Fresh flat leaf parsley
⅓ piece
Lemon
Not included in your delivery
100 milliliters
Water for the potatoes
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ tablespoon
Red wine vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2821 kJ
Calories674 kcal
Fat28.1 g
Saturated Fat11.2 g
Carbohydrate68.2 g
Sugar24.3 g
Dietary Fiber13 g
Protein35.7 g
Salt2.8 g
Potassium1257 mg
Calcium70.2 mg
Iron2.1 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
1
- Preheat the oven to 180°C.
- Cut the potatoes into thin wedges and transfer to a deep frying pan. Add the water for the potatoes and steam for 8 minutes, covered.
- Drain and return to the pan. Drizzle with olive oil, then add a knob of butter and the onion powder.
- Fry for 10 minutes over medium heat, seasoning with salt and pepper.
2
- Pat the pork dry and coat with half of the smoked paprika. Season with salt and pepper.
- Melt a knob of butter in a large frying pan over high heat and fry the pork for 2 - 3 minutes until evenly browned.
- Transfer to an oven dish and roast for 10 - 15 minutes.
- Slice the pork before serving.
3
- Cut the bell pepper, the courgette and the onion into 1cm chunks.
- Fry all three in the same pan for 7 minutes over medium-high heat, then deglaze with the red wine vinegar.
- Stir in the tomatoes, the sugar, the garlic & herb seasoning and the rest of the smoked paprika. Simmer for 3 - 5 minutes, covered.
- Finely chop the parsley in the meantime.
4
- Zest the lemon and cut it into 6 wedges.
- Finish the sauce with the juice of 1 lemon wedge per person and half of the parsley.
- Serve the potato wedges on plates and garnish with lemon zest as preferred.
- Serve everything else alongside and garnish with the rest of the parsley. Serve with any remaining lemon wedges.
