Filter
Reset
Sort ByRelevance
Cheesewizard
Grilled pork tenderloin with pumpkin puree
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Cut pork tenderloin into medallions 2-3 cm thick. Make sure that everyone has 3 medallions of pork tenderloin. Rub the medallions with salt, freshly ground black pepper, balsamic vinegar and 2 tablespoons of olive oil. Let them marinate for 20 minutes.
-
Cut the pumpkin into pieces and remove the seeds. Cut the parts into cubes. Heat 2 tablespoons of olive oil in a frying pan and gently fry the onion. Put the paprika, cinnamon and pieces of pumpkin through and fry for 2-3 minutes. Pour in the orange juice and the stock and simmer the pumpkin in 10 minutes.
-
Mash the pumpkin mixture with the hand blender (or food processor) to a smooth puree. Add the crème fraîche and mix well with the puree. Let the puree without lid simmer for a few minutes until the thickness is good. Add salt and pepper to taste.
-
Meanwhile, fry the pork tenderloins in a hot grill pan in 6-8 minutes brown and just tender on the inside. Turn the medallions after 3-4 minutes. Spread the pumpkin puree over the center of warm plates and place 3 medallions on each plate. Tasty with haricots verts and a fresh green salad.
-
25 minMain dishfresh basil, garlic, olive oil, salt, vine tomatoes, Mozzarella, lasagne sheets, arugula,lasagna salad
-
30 minMain dishtraditional olive oil, Dutch chicken fillet, garlic, cannellini canned beans, cut kale, tomato cubes, dried thyme, unsalted roasted almonds,chicken with kale, tomato and white beans
-
45 minMain dishtuna steaks, olive oil, fresh parsley, chili pepper, marinated artichoke hearts, black olives, mayonnaise, Paninis,panini with tuna and marinated artichokes
-
150 minMain dishcalf rib (280 g), olive oil, onion, celery, carrots, tomato paste, meat fondue (190 ml), portabella, garlic, grater of lemon, leaf parsley,stewed calf ribs with mushrooms
Nutrition
410Calories
Fat40% DV26g
Protein68% DV34g
Carbs3% DV9g
Loved it