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Thyme and Lemon Pork Loin

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Thyme and Lemon Pork Loin

with a warm kale potato salad and tahini sauce

Informations supplémentaires
40 min. | 433 kcal | easy | Family | Printable version
1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes in 2 horizontally then in 2 lengthwise. Place on a baking sheet lined with baking paper. Add half of the thyme, a drizzle of oil, salt and pepper. Bake in the oven for 24-28 minutes or until tender.
2. Setup Remove the thyme leaves from the stems. Zest the lemon. Thinly slice the shallot. Roughly chop the kale.
3. Cook the pork Put the pork in a bowl with the remaining thyme, lemon zest, a dash of lemon juice, a drizzle of oil, salt and pepper. Mix together. Heat a drizzle of oil in a skillet over medium heat. Cook the pork tenderloin for 5 minutes. Flip, cover and cook for 4-6 minutes over low heat. Let rest on a board 3-4 minutes before slicing.
4. Cook the kale Heat a drizzle of oil and 1 tbsp. of butter in another skillet over medium heat. Cook the shallot for 2-3 minutes until translucent. Add the kale and cook for 3-4 minutes. Add salt and pepper. Mix the kale with the cooked potatoes.
5. Make the sauce Mix the tahini with the nutritional yeast, the juice of a quarter of a lemon, the honey and 1/3|1/2 cup of water. Let your children develop their cooking skills by inviting them to mix all the ingredients together. Add salt and pepper to taste.
6. Plate your dish Serve the pork with the salad and garnish with the tahini sauce. Bon appétit!
280gPork Tenderloin
1unitLemon
0.5unitThyme
1unitKale
400gYellow Potato(es)
7.5gNutritional Yeast
45mlTahini Sauce
1unitShallot
20gHoney
What you need bowls, pans, sheet pan, tongs, whisk
433 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 49g
16%
fat 11g
17%
cholesterol 70mg
23%
fiber 9g
36%
protein 37g
saturated 2g
10%
sodium 147mg
6%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg