Pork tenderloin with apple-ginger sauce

Name: pork tenderloin with apple-ginger sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g baby potatoes; 2 el traditional olive oil; 300 g tenderloin; 500 g chicory; 2 medium oranges cleaned up; 10 g parsley bag of 30 g; 2 el yoghurt mayonnaise; 360 g Apple sauce; 3 cm fresh ginger

Fried pork tenderloin with a sauce of apple sauce, ginger and orange zest.

Ingredients

Directions

Cook the potatoes in 10 minutes until al dente.
Heat the oil in a frying pan and fry the pork tenderloin in brown for 10 minutes.
Cut the bottom of the chicory. Cut the praise in rings.
Grate the orange zest of the orange. Remove the skin and the white membrane with a knife.
Remove the peel and the fleece from the orange.
Cut the segments of flesh from the membranes and pop out the flesh. Collect the juice. Put the juice and the parts at the praise.
Slice the parsley. Mix the yoghurt mayonnaise with the chopped parsley, pepper and salt. Stir the dressing through the chicory salad.
Drain the potatoes, put them back in the pan and leave them with the lid on them. Allow the meat to rest for 5 minutes on a plate.
Meanwhile, put the apple sauce in a saucepan. Peel and grate the ginger. Mix the ginger with the orange zest through the apple sauce.
Heat the sauce in 2 min. Stirring on low heat (do not boil).
Cut the pork tenderloin into slices, spread over 4 plates and serve with the sauce, potatoes and chicory salad.