Pork tenderloin with sugar snap pea salad

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 22 G., saturated fats 4 G., proteins 35 G., carbohydrates 19 G., fiber 5 G., cholesterol 90 mg, sodium 800 mg, sugar 0 G.

A light summer dish that's quick to prepare and looks exquisite. Tender pork tenderloin is baked whole in the oven, preserving all its juiciness. The meat is brushed with mustard and coated with breadcrumbs dipped in a vinaigrette, which, after baking, creates a stunning golden crust on the surface of the pork. Serve the tenderloin, thinly sliced, with a salad of sugar snap peas, carrots, and watercress. The piquant flavor of this greenery perfectly complements the sweet vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large pork tenderloin (0.6 - 0.7 kg), trimmed
3 tablespoons chopped almonds
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tbsp + 2 tsp Dijon mustard
1 small clove of garlic, grated
1/4 cup extra-virgin olive oil
3 tbsp. breadcrumbs
450 g sugar snap peas, trimmed
2 carrots, thinly sliced
1 large bunch watercress, trimmed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat to 200°C (400°F). Place the almonds on a baking sheet and toast in the oven until golden brown, 6-8 minutes. Transfer to a plate and let cool.
Increase the oven temperature to 230°C. In a bowl, combine the parsley, vinegar, 2 teaspoons of mustard, garlic, 0.5 teaspoon of salt, and a pinch of black pepper. Gradually whisk in the olive oil.

Transfer 1 tablespoon of the vinaigrette to another bowl and stir in the breadcrumbs. Place the pork on a baking sheet, sprinkle with 0.5 teaspoon of salt and a small amount of black pepper. Brush with the remaining 1 tablespoon of mustard, then sprinkle it over the entire surface of the tenderloin. breadcrumbs, patting them down. Bake until the pork is golden brown and a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 15-20 minutes. Let rest for 5 minutes.
Meanwhile, place the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water. Cover with plastic wrap and pierce it several times with a knife to allow steam to escape. Microwave until crisp-tender, 3-4 minutes. Let cool slightly. Stir in the watercress, almonds, and remaining dressing. Slice the pork and serve with a salad.

Categories:

recipe / Summer dishes / Healthy eating / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Salads / Leafy salads / Food Network - recipes