Pork tenderloin with apple and orange salad
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 20 G., saturated fats 4 G., proteins 42 G., carbohydrates 27 G., fiber 5 G., cholesterol 111 mg, sodium 683 mg, sugar 18 G.
Calories 460, total fat 20 G., saturated fats 4 G., proteins 42 G., carbohydrates 27 G., fiber 5 G., cholesterol 111 mg, sodium 683 mg, sugar 18 G.
The classic combination of pork and fruit is as old as time. Such dishes almost always turn out well, and this recipe is no exception. The pork tenderloin is marinated for a few minutes in a maple-mustard marinade, then baked in the oven, sliced, and served with a hearty autumn salad of sweet oranges, tart apples, and zesty radicchio.
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.
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 or 2 small pork tenderloins (about 800 g total)
- 1/4 cup grainy mustard
- 2 tbsp. l. pure maple syrup
- 1 tbsp finely chopped fresh sage
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 Navelin oranges
- 1 tart apple, thinly sliced
- Half a head of radicchio, thinly sliced
- 0.5 cup chopped fresh parsley
- 1/3 cup toasted walnuts, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Season the pork on all sides with salt and black pepper. Mix together the mustard, maple syrup, sage, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Rub the mixture all over the pork and let it marinate while you prepare the salad.
- Meanwhile, use a sharp knife to remove the peel and core from the oranges. Working over a large bowl, cut the oranges lengthwise along the membranes to release the segments. Squeeze the remaining membranes into the bowl to extract the juice. Add the apple, radicchio, parsley, walnuts, and the remaining 1 tablespoon of olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
- Line a baking sheet with nonstick foil. Place the pork on the sheet and drizzle with the remaining marinade. Bake until a thermometer inserted into the center of the tenderloin reads 135°F (57°C), 15 to 20 minutes. Turn the oven to broil and broil until the marinade is golden brown, about 2 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
- Slice the pork and serve with apple and orange salad.
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