Pork Tenderloin with an Apple Cream Sauce

Informations supplémentaires

35 min. | 519 kcal | easy | Family | Printable version

1. Cook the parsnip Cut the parsnip and carrot into very small pieces. Place in a saucepan with enough water to cover. Bring to a boil and cook 18-20 minutes until tender. Drain then mash using a potato masher with butter and milk to taste. Add salt and pepper. Keep warm.

2. Setup Cut the broccoli into small pieces. Chop the shallot. Cut the apple into small cubes. Strip the thyme leaves from the sprigs.

3. Sear the pork Heat a drizzle of oil in a skillet over medium high heat. Pat the pork dry. Add salt and pepper. Cook the pork 2 minutes on each side then remove from the pan.

4. Make the sauce Add 1 tbsp of butter, the shallot, thyme and apple to the skillet. Add salt and pepper. Cook 2-3 minutes. Add 3/4 ^2P | 1 ^3P cup water, 0.5 ^2P | 0.5 ^3P stock cube and cream. Mix. Return the pork to the skillet and bring to a boil. Cook 3-4 minutes until the sauce has reduced a little. Cover and finish cooking the pork over medium-low heat for 2-3 minutes.

5. Cook the broccoli While the pork cooks, heat a drizzle of oil in another pan on medium-high. Cook the broccoli 3-4 minutes or until desired doneness. Add salt and pepper.

6. Plate your dish Serve the pork with the apple cream sauce, parsnip and carrot mash and the broccoli. Bon appétit!

2unitPork Tenderloin

1unitCortland Apple(s)

80mlCream 18%

2unitParsnip(s)

4unitOrganic Nantes carrot (s)

0.5unitThyme

1unitShallot

0.5unitChicken Broth Cube(s)

1unitBroccoli

What you need pans, pot, strainer, potato masher, tongs

519 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 68g

23%

fat 14g

22%

cholesterol 107mg

36%

fiber 12g

48%

protein 34g

saturated 8g

40%

sodium 166mg

sugar 25g

trans 0g