Pork Tenderloin with Bacon & Gnocchi

Name: Pork Tenderloin with Bacon & Gnocchi in creamy mushroom sauce with Parmigiano Reggiano
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 400 g Gnocchi; 2 piece Pork tenderloin; 1 piece Garlic; 1 piece Onion; 375 g Chestnut mushrooms; 150 g Cooking cream; 20 g Parmigiano Reggiano DOP; 1 sachet(s) Dried oregano; 50 g Bacon lardons; 2 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 100 milliliters Low sodium beef stock; to taste Salt and pepper

in creamy mushroom sauce with Parmigiano Reggiano

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Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Gnocchi

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

1 piece

Pork tenderloin

(May be present: Soja, Mosterd, Gluten, Melk (inclusief lactose), Selderij)

½ piece

Garlic

½ piece

Onion

190 g

Chestnut mushrooms

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

½ sachet(s)

Dried oregano

25 g

Bacon lardons

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

50 milliliters

Low sodium beef stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3354 kJ

Calories802 kcal

Fat36.3 g

Saturated Fat20 g

Carbohydrate76.2 g

Sugar5.5 g

Dietary Fiber7.3 g

Protein42.8 g

Salt3.2 g

Potassium61.3 mg

Calcium10.5 mg

Iron0.2 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

•Large wok or sautépan

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Melt the butter in a large wok or deep frying pan over medium-high heat (see Tip). Season the pork tenderloin with salt and pepper, then fry for 10 - 13 minutes until evenly browned.

Tip: the pork and vegetables will be fried in the same pan, but if you're cooking for more than two people, it's better to fry them separately. In this case, use half of the butter for the pork and the rest for the vegetables. Shortly before serving, add the cooking juices from the pork to the vegetables and mix well.

Quarter the mushrooms in the meantime. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the gnocchi for 6 - 8 minutes until golden-brown.

Add the mushrooms to the pork and fry for 3 - 4 minutes. Meanwhile, crush or mince the garlic and slice the onion into thin half-rings. Stir the garlic, onion and bacon lardons into the mushrooms and fry for 4 - 5 minutes. When the pork tenderloin is done, remove from the pan and allow to rest under aluminium foil until serving.

Prepare the stock (see Tip). Finely grate the Parmigiano Reggiano. Deglaze the vegetables with the stock, then stir in the cream and allow to reduce for 2 minutes.

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Shortly before serving, stir half of the Parmigiano Reggiano into the creamy mushroom sauce. Add oregano as preferred, then taste and season with salt and pepper as needed. Thinly slice the pork tenderloin.