Informations supplémentaires
30 min.
|
693 kcal
|
easy
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|
Printable version
1. Cook the pork
Preheat the oven to 375°F. Bring a pot of water to a boil. Heat a drizzle of oil in a pan over medium-high heat. Add salt and pepper to the pork. Cook the pork for 1-2 minutes per side until brown. Transfer to a sheet pan lined with baking paper and cook in the oven for 15-17 minutes.
2. Setup
Chop the parsley and the garlic. Cut the carrots into sticks.
3. Cook the orzo
Add the orzo to the boiling water and cook for for 8-10 minutes until tender. Drain. Add the parsley and a knob of butter to the orzo. Keep warm.
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4. Cook the carrots
Add a drizzle of oil to the pan you used for the pork. Cook the carrots over medium heat for 4-5 minutes. Add the garlic and 1/4 cup of water. Cook for 2-3 minutes. Add salt and pepper. Remove from the pan and keep warm.
5. Make the sauce
Add the pesto and the cream to the pan over low heat. Mix for 1-2 minutes. Remove from the heat and add the Grana Padano. The sauce should thicken.
6. Plate your dish
Serve the pork with the pesto cream sauce, the orzo and the carrots.
. Bon appétit!
280gPork Tenderloin
30gGrana Padano Cheese
120gCream 18%
0.5unitFresh Italian Parsley
8unitRainbow Carrots
140gOrzo
57gBasil Pesto
1unitGarlic Clove(s)
What you need
693 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
22g
34%
cholesterol
129mg
43%
fiber
4g
16%
protein
49g
saturated
12g
60%
sodium
272mg
11%
sugar
4g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg