Pork tenderloin with spelt salad

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 447, total fat 17 G., saturated fats 5 G., proteins 39 G., carbohydrates 34 G., fiber 10 G., cholesterol 95 mg, sodium 798 mg, sugar 1 G.

Pork tenderloin, brushed with mustard and rubbed with garlic, is pan-fried until crispy, then finished in the oven, resulting in an incredibly juicy interior with a wonderfully savory exterior. Slice it thinly and serve with a spelt salad with greens in a vinaigrette and baked artichokes.

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:

3/4 cup spelt
1 large pork tenderloin (about 600 g)
Juice of half a lemon
2 teaspoons Dijon mustard
2 cloves garlic, grated
2 tablespoons extra-virgin olive oil
1 package (280 g) frozen artichoke hearts, thawed
2 tsp white wine vinegar
0.5 cup grated Pecorino Romano cheese (about 60 g)
2 green onions, thinly sliced
2 tbsp chopped fresh mint

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork tenderloin, spelt groats, Artichokes, romaine lettuce, wine vinegar, lemon juice, Pecorino Romano cheese, mint

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Bring a medium saucepan of salted water to a boil. Add the spelt and cook until tender, about 25 minutes. Drain and set aside.
Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of freshly ground black pepper. In a small bowl, combine the lemon juice, 1 teaspoon mustard, and garlic; coat the pork with the mixture. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes.

Scatter the artichokes around the pork and place the pan in the oven. Bake until a thermometer inserted into the center of the pork tenderloin registers 145°F (63°C), about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
In a medium bowl, combine the vinegar with the remaining 1 tablespoon olive oil and 1 teaspoon mustard. Add the spelt, pecorino cheese, green onions, mint, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper; toss to distribute evenly. Slice the pork. Serve with artichokes and spelt salad.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Oven / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Salads with pasta and cereals / Food Network - recipes

Similar recipes