Informations supplémentaires
35 min.
|
616 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Bring a small pot of salted water to a boil. Rub the pork loin with the spices. Peel and cut the carrots in half lenghtwise. Chop the parsley.
2. Cook the orzo
Add the orzo to the boiling water. Cook for 7 minutes and drain. Add a knob of butter, salt, pepper and parsley. Keep warm.
3. Cook the pork
Heat a drizzle of oil in a pan over high heat. Sear the pork 2 minutes on each side until colored. Remove from the pan. Place the pork onto a baking sheet covered with baking paper. Cook in the oven for 12 to 13 minutes.
4. Cook the carrots
Wipe the pan clean. Bring half a stock cube, 1/2 cup of water and carrots to a boil. Reduce the heat and simmer 5 minutes until the carrots are tender and the liquid evaporated. Add 1 tbsp of butter and the maple syrup. Cook 7-8 minutes until the carrots are glazed. Salt and pepper if needed.
5. Make the sauce
In a small bowl, mix together the sour cream, horseradish and buttermilk. Set aside.
6. Plate your dish
Slice the pork loin and serve with orzo, glazed carrots and sauce. Season to taste.
Bon appétit!
2unitPork Tenderloin
1unitSour Cream
15mlHorseradish
30mlButtermilk
1unitFresh Italian Parsley
6unitRainbow Carrots
180mlOrzo
0.5unitVegetable Broth Cube(s)
7.5mlSpice Mix (smoked paprika,cumin powder,garlic powder)
20mlMaple Syrup
What you need
peeler, pot, sieve, pan, baking sheet, baking paper
616 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
96g
32%
fat
6g
9%
cholesterol
77mg
26%
fiber
6g
24%
protein
43g
saturated
3g
15%
sodium
846mg
35%
sugar
23g
trans
0g