Honey Garlic Pork Tenderloin
with Rosemary Potatoes Coated in Polenta and Cucumber Salad
Informations supplémentaires
35 min.
|
656 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes in 2 or 4 depending on the size. Remove the leaves from the rosemary and thyme, then chop them. Toss the potatoes with the rosemary, thyme, cornmeal, a generous drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper and bake in the oven for 24-26 minutes.
2. Setup
Chop the parsley, garlic and shallot. Slice the cucumber. Crush the nuts.
3. Cook the pork
Pat the pork dry then season with salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the pork for 4-5 minutes on one side. Flip, cover and cook for 7-9 minutes over low heat. Let stand 2-3 minutes before slicing.
4. Make the sauce
In a small bowl, dissolve the cornstarch in 1 tbsp. of water. Put the soy sauce, honey, garlic and 2 2P | 3 3P tbsp of sugar in a saucepan. Heat over medium-high heat. When the sauce is boiling, add the cornstarch mix while whisking. Remove from the heat when the sauce is thick. Add 1-2 tbsp. water if needed.
5. Make the salad
Mix the cucumber with the shallot to taste, walnuts, parsley, a drizzle of oil, 1 tbsp. of cider or rice vinegar, salt and pepper.
You can keep the shallot on the side and let everyone add some to their salad.
6. Plate your dish
Serve the pork with the sauce, potatoes and salad. Bon appétit!
2unitPork Tenderloin
500gRed Baby Potato(es)
60mlCornmeal
0.5unitThyme, Rosemary, Parsley fresh mix
60mlSoy Sauce
60mlHoney
15mlCornstarch
3unitLebanese Cucumber(s)
30gWalnuts
0.5unitShallot
1unitGarlic Clove(s)
What you need
pans, pot, whisk, sheet pan
656 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
100g
33%
fat
12g
18%
cholesterol
70mg
23%
fiber
9g
36%
protein
41g
saturated
2g
10%
sodium
2152mg
90%
sugar
42g
trans
0g