Pork Tenderloin over Creamy Spinach

Name: Pork Tenderloin over Creamy Spinach with cheesy courgette
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 1 piece Courgette; 1 sachet(s) Peruvian-style spice mix; 2 piece Pork tenderloin; ½ piece Lemon; 1 piece Garlic; 1 piece Onion; 20 g Parmigiano Reggiano DOP; 200 g Spinach; 50 g Cream cheese; 2 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 2 tablespoon [Plant-based] mayonnaise; ½ piece Low sodium beef stock cube; to taste Salt and pepper

with cheesy courgette

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This recipe provides 268g vegetables per portion.

Tags:

High Protein

•-30% carbs

•Extra Veggies

•Calorie Smart

Allergens:

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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Courgette

½ sachet(s)

Peruvian-style spice mix

1 piece

Pork tenderloin

¼ piece

Lemon

½ piece

Garlic

½ piece

Onion

10 g

Parmigiano Reggiano DOP

100 g

Spinach

25 g

Cream cheese

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

1 tablespoon

[Plant-based] mayonnaise

¼ piece

Low sodium beef stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2470 kJ

Calories590 kcal

Fat42.3 g

Saturated Fat13.4 g

Carbohydrate13.9 g

Sugar8.7 g

Dietary Fiber8 g

Protein37 g

Salt2.3 g

Potassium346.3 mg

Calcium156.5 mg

Iron3.2 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

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Aluminum Foil

•Garlic Press

•Grater

•Small Bowl

Cooking Steps

Preheat the oven to 200°C.
Cut the courgette in half lengthways, then in half widthways, then cut it into 2cm thick sticks.
Spread the courgette over a parchment-lined baking sheet and coat with a drizzle of olive oil and the Peruvian-style spices. Roast the courgette sticks in the oven for 7 - 10 minutes.
Heat a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes until evenly browned, or until cooked to your preference. Remove the pork from the pan and let it rest under aluminum foil.

Cut the lemon into 4 wedges. Press or mince the garlic and finely chop the onion.
In a small bowl, combine the mayonnaise with the juice of half a lemon wedge per person.
Take the baking sheet out of the oven, grate the Parmigiano Reggiano over the courgette sticks, then return to the oven for 5 more minutes.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes and crumble in the stock cube (see pantry for amount).
Add the spinach in batches and fry for 1 minute, making sure not to let the spinach wilt down completely.
Add the cream cheese and the juice of 1 lemon wedge per person and fry for 1 minute. Season with salt and pepper to taste.

Did you know... this dish contains more than 250g vegetables, including spinach. Spinach is good for your bones, muscles and blood pressure, and helps you to feel energized!

Serve the creamy spinach onto deep plates and place the pork tenderloin on top.
Serve the cheesy courgette sticks to the side and drizzle the lemon mayo over them.