Pork Tenderloin with Balsamic Strawberry Jus
with green beans & rosemary potatoesCalories
:
775 kcalProtein
:
31.6g proteinTotal
:
45 minutesDifficulty
:
MediumFamily
Allergens:
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Build your perfect festive feast with our special Christmas selection! This delicious main course is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
300 g
Potatoes
½ sprig
Fresh rosemary
150 g
Green beans
½ unit
Red onion
25 milliliters
Strawberry sauce
Not included in your delivery
2 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3242 kJ
Calories775 kcal
Fat38.6 g
Saturated Fat12.7 g
Carbohydrate76.3 g
Sugar16.2 g
Dietary Fiber12.9 g
Protein31.6 g
Salt0.7 g
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
•Baking Sheet with Baking Paper
•Pan with Lid
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Take the pork out of the fridge and allow to reach room temperature. Preheat the oven to 200°C.
- Thoroughly wash the potatoes and then dice into 1cm chunks. Discard the rosemary stalk and finely chop the leaves.
- Transfer the potatoes to a parchment-lined baking sheet and scatter over two thirds of the rosemary.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast in the oven for 30 - 35 minutes.
2
- In the meantime, discard the tips of the green beans and chop the onion.
- Pour a shallow layer of water into a pot or saucepan, then add a pinch of salt and the green beans.
- Cover with the lid and bring to a boil, then cook the green beans for 6 - 8 minutes.
- Drain and set aside.
3
- Meanwhile, season the pork with salt and pepper.
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat.
- Fry the pork for 10 - 13 minutes, then remove from the pan and allow to rest under aluminum foil until serving.
4
- In the same pan, fry half of the onion with the rest of the rosemary for 3 - 5 minutes over medium heat.
- Add the strawberry sauce, the balsamic vinegar and the water for the sauce.
- Mix well and allow to reduce gently for 2 minutes, then turn off the heat.
- Shortly before serving, stir in a generous knob of butter and season to taste with salt and pepper.
5
- In the meantime, heat a drizzle of olive oil in another frying pan over medium-high heat.
- Fry the rest of the onion for 1 minute.
- Add the green beans and fry for 2 more minutes over high heat.
- Season to taste with salt and pepper.
6
- Slice the pork and serve with the potatoes and green beans alongside.
- Top the pork with the balsamic strawberry jus.
