Pork Tenderloin with Za'atar Labneh

Name: Pork Tenderloin with Za'atar Labneh with roasted carrots, parsnip purée & toasted sunflower seeds
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 piece Carrot; 1 piece Purple carrot; 2 piece Parsnip; 10 g Sunflower seeds; 2 piece Pork tenderloin; 120 g Labneh; ½ sachet(s) Za'atar; ½ tablespoon Olive oil; 3 tablespoon [Plant-based] butter; 1 tablespoon Honey [or plant-based alternative]; to taste Extra virgin olive oil; to taste Salt and pepper

with roasted carrots, parsnip purée & toasted sunflower seeds

View our plans

This recipe provides 300g of vegetables per portion.

Tags:

Extra Veggies

•-30% carbs

•High Protein

Allergens:

•Melk (inclusief lactose)

•Sesamzaad

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Carrot

½ piece

Purple carrot

1 piece

Parsnip

5 g

Sunflower seeds

(May be present: Sesamzaad, Pinda's, Noten)

1 piece

Pork tenderloin

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

60 g

Labneh

(Contains: Ei, Melk (inclusief lactose))

¼ sachet(s)

Za'atar

(Contains: Sesamzaad)

Not included in your delivery

¼ tablespoon

Olive oil

1.5 tablespoon

[Plant-based] butter

½ tablespoon

Honey [or plant-based alternative]

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2944 kJ

Calories704 kcal

Fat41.5 g

Saturated Fat17.6 g

Carbohydrate38.9 g

Sugar23.4 g

Dietary Fiber14.1 g

Protein35.5 g

Salt1.3 g

Potassium1161.5 mg

Calcium115 mg

Iron1.2 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

•Pan

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Immersion blender

•Lid

Cooking Steps

Preheat the oven to 220°C. Boil plenty of water in a pot or saucepan. Peel or thoroughly wash the carrots. Halve the carrots lengthways or cut any larger ones into quarters. Boil the carrots for 5 minutes, then drain and transfer to a parchment-lined baking sheet. Drizzle with the olive oil and the honey (see pantry for amounts). Season with salt and pepper, then toss well to coat. Roast in the oven for 15 - 18 minutes.

Peel and roughly chop the parsnip, then transfer to the pot or saucepan and submerge in water. Boil the parsnip for 12 - 14 minutes, then drain and set aside. Heat a clean frying pan over high heat and toast the sunflower seeds until they start to turn lightly golden-brown. Remove from the pan and set aside.

Melt a knob of butter in the same pan over medium-high heat and fry the pork tenderloin for 2 - 3 minutes per side. Cover with a lid and fry for 5 - 6 more minutes, then remove from the pan and set aside under aluminium foil until serving. Meanwhile, add the rest of the butter to the parsnip. Use an immersion blender to process into a smooth purée, then season to taste with salt and pepper.

Serve the parsnip purée on plates. Slice the pork tenderloin and serve it on top of the purée. Serve the labneh alongside. Scatter over the za'atar and top with the carrots. Garnish with the sunflower seeds and drizzle with extra virgin olive oil as preferred.