Pork Tenderloin with Crispy Sage
over mushroom orzotto with buttery seeded topping
Sage has been valued for its health properties for centuries! It's high in antioxidants, aids brain function, and can even lower blood sugar and cholesterol levels.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
75 g
Orzo
(Contains: Tarwe May be present: Mosterd, Soja, Lupine, Ei)
½ piece
Garlic
200 g
Vegetable mix with mushrooms
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
5 g
Fresh sage
(May be present: Selderij)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Mustard
175 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Discard the sage stalks and set aside the leaves.
- Prepare the stock.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the sage leaves with the pork tenderloin for 10 - 13 minutes until the pork is evenly browned.
- Transfer the sage to a small bowl and set aside. Allow the pork tenderloin to rest under aluminium foil until serving.
- In the same pan, toast the mustard seeds with the sunflower seeds for 2 - 3 minutes until lightly golden-brown.
- Meanwhile, heat the olive oil in a wok or deep frying pan over medium heat. Fry the garlic with the vegetable mix for 2 minutes.
- Stir in the orzo and fry for 1 minute, then pour in the stock and mix well.
- Cover with the lid and allow to simmer for 10 - 12 minutes, stirring regularly. Add a splash of water as necessary if the orzo seems too dry.
- Stir in the mustard, then season to taste with salt and pepper.
- Slice the pork tenderloin.
- Serve the orzotto on deep plates and top with the pork.
- Drizzle with the buttery sunflower and mustard seeds.
- Garnish with the crispy sage to finish.
