Pork Tenderloin with Nectarine

Name: Pork Tenderloin with Nectarine with baby potatoes & radish-cucumber salad
Total time: 20 min
Yield: 2
Cuisine: Dutch
Ingredients: 500 g Baby potatoes; 1 piece Nectarine; 1 bunch Radish; 1 piece Cucumber; 40 g Lamb's lettuce; 2 piece Pork tenderloin; 2 teaspoon Mustard; 1.5 tablespoon White wine vinegar; 2 tablespoon [Plant-based] butter; 2 teaspoon Extra virgin olive oil; 2 teaspoon Honey [or plant-based alternative]; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with baby potatoes & radish-cucumber salad

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There is a seasonal ingredient in your box! Nectarine season has begun, so you can readily enjoy this delicious, juicy and sweet stone fruit. When grilled briefly, it adds a caramelised, summery boost of flavour to your dish. Refreshing and perfect for summertime!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

•Special Ingredient

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Baby potatoes

½ piece

Nectarine

½ bunch

Radish

½ piece

Cucumber

20 g

Lamb's lettuce

1 piece

Pork tenderloin

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

Not included in your delivery

1 teaspoon

Mustard

¾ tablespoon

White wine vinegar

1 tablespoon

[Plant-based] butter

1 teaspoon

Extra virgin olive oil

1 teaspoon

Honey [or plant-based alternative]

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2353 kJ

Calories562 kcal

Fat20.1 g

Saturated Fat9.7 g

Carbohydrate58.2 g

Sugar16.2 g

Dietary Fiber11.8 g

Protein30.9 g

Salt1 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

•Pan

•Tall-Sided Pan

•Aluminum Foil

•Salad Bowl

Cooking Steps

Take the pork tenderloin out of the fridge and allow it to reach room temperature.
Cut any larger baby potatoes in half and leave the rest whole.
Transfer to a pot or saucepan, then submerge with water and crumble in the stock cube (see pantry for amount).
Boil the baby potatoes for 15 – 17 minutes, then drain and set aside.

Season the pork tenderloin with salt and pepper.
Melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes.
Remove from the pan and allow to rest under aluminum foil until serving.

Fry the baby potatoes for 2 minutes in the same frying pan.
Quarter the radishes and thinly slice the cucumber. Cut the nectarine into wedges.
Melt a knob of butter in another frying pan over medium-high heat and fry the nectarine for 1 - 2 minutes per side (see Tip).

Tip: add extra butter if necessary and be sure not to fry the nectarine too long.

In a salad bowl, combine the mustard, honey, white wine vinegar and extra virgin olive oil, then season with salt and pepper.
Add the lettuce, cucumber and radish and toss well to combine with the dressing. Season to taste with salt and pepper.
Serve the salad, baby potatoes and pork tenderloin on plates. Serve the nectarine alongside.