Cumin Pork Loin with Salsa Verde
with a honey, lentil, carrot, raisin and almond salad
Informations supplémentaires
30 min.
|
571 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop the herbs and the garlic. Drain and rinse the lentils. Peel and thinly slice the carrot diagonally. Zest the lime. Keep some parsley leaves for the salad.
2. Roast the almonds
Heat a pan over medium-high heat. Roast the almonds 3-4 minutes until colored. Remove from the pan. Add a drizzle of oil and the carrots. Cook 2-3 minutes until lightly browned. Add 1/3 2P | 1/2 3P cup of water and cook until the water is completely evaporated and the carrots are tender.
3. Cook the pork
Pat the pork dry. Coat with the spices, salt and pepper. Add a drizzle of oil to the pan over medium-high heat. Cook the pork 3 minutes on one side. Flip, cover and cook 6-8 minutes over low heat until the center is cooked through.
4. Make the salad
In a bowl, mix the lentils with the almonds, raisins, parsley leaves and carrots. In a small bowl, whisk the honey with the juice of half a lime, a generous drizzle of oil, salt and pepper. Add the sauce to the salad.
5. Make the salsa
In another bowl, mix the herbs with the garlic, the lime zest, the juice of half a lime, 1/4 2P | 1/3 3P cup of oil, 1 tbsp of cider or wine vinegar, salt and pepper. Add a pinch of sugar.
6. Plate your dish
Serve the pork with the salsa verde and the lentil salad. Bon appétit!
2unitPork Tenderloin
2unitCoriander and Parsley
1unitGarlic Clove(s)
5gSpice Mix (curry powder,cumin powder)
30gDried Raisins Corinthe
2unitCarrot(s)
20gSlivered Almonds
1unitLime
1unitHoney
1unitGreen Lentils
What you need
pan, bowls, strainer
571 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
23g
35%
cholesterol
75mg
25%
fiber
9g
36%
protein
45g
saturated
4g
20%
sodium
125mg
5%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg