Pork tenderloin with spelt and oranges

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 18 G., saturated fats 4 G., proteins 41 G., carbohydrates 36 G., fiber 5 G., cholesterol 111 mg, sodium 347 mg, sugar 7 G.

If radicchio salad is too bitter for your liking, give it another try, as it's rich in antioxidants, fiber, and an excellent source of vitamin K. In this recipe, the bitterness of radicchio is balanced by the nutty flavor of spelt and the sweetness of roasted oranges. Serve as a side dish with roasted pork tenderloin with rosemary.

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:

2 small pork tenderloins (350 g each)
3 tbsp. l. olive oil
1 shallot, finely chopped
3/4 cup spelt
2 tsp finely chopped fresh rosemary
1 orange, cut into 8 wedges
1/3 cup dry white wine
0.5 cups lightly salted chicken broth
2 teaspoons of honey
2 cups chopped radicchio (about half a head) or escarole
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, spelt groats, radicchio, Oranges, white wine, honey, rosemary

Cooking the dish according to the recipe:

Preheat oven to 230°C.
In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, stirring occasionally, until softened, 2 minutes. Add the spelt, 1/2 teaspoon salt, and a few grinds of black pepper. Add 1 3/4 cups water and bring to a boil. Reduce heat, cover, and simmer until the water is absorbed and the spelt is tender, 25 minutes.

Meanwhile, rub the pork with rosemary and season with a pinch of salt and black pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange segments. Cook, turning the pork and orange segments, until golden brown, 5 minutes. Transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork reaches 145°F (63°C), 12 to 15 minutes. Transfer the pork and orange segments to a cutting board and let rest.
Add the wine to the pan and cook over medium heat, scraping up any browned bits, until the liquid has almost evaporated, 2 to 3 minutes. Add the chicken broth and honey and simmer over low heat until the liquid has slightly evaporated, about 2 minutes.
Slice the pork. Add radicchio and parsley to the spelt. Serve the pork with oranges and spelt. Drizzle with the sauce from the pan.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Autumn dishes / Main courses / Cereals, legumes / Meat / Food Network - recipes

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