Filter
Reset
Sort ByRelevance
SSwisher
Pork tenderloin with leek in herb vinaigrette
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the leeks into 3 cm pieces and cook them in a generous pan of water for about 10 minutes. Drain, drain well and cool.
-
In the meantime, beat a vinaigrette of mustard, garlic, vinegar and 6 tablespoons of olive oil. Mix the parsley, basil and capers through the vinaigrette and season with salt and pepper.
-
Heat the rest of the olive oil and the butter in a frying pan. Fry the tenderloin in 10-15 minutes around golden brown and cooked inside. Wrap the meat in aluminum foil and let rest for 5 minutes. Cut the meat into slices.
-
Divide some arugula over the middle of the plates and put the leek on it. Sprinkle with the vinaigrette and divide the slices of pork tenderloin.
-
Sprinkle with salt and pepper and drizzle with some of the shortening of the meat. Delicious with potatoes.
-
40 minMain dishcrumbly potato, cabbage, meat broth tablet, tomato, soft goat cheese, thyme, dried thyme, paprika, bacon, breakfast bacon, cashew nut,cabbage stew with goat's cheese and nuts
-
100 minMain dishromatomat, granulated sugar, extra virgin olive oil, sticking potato, fresh green asparagus, medium sized egg, fresh basil, serrano ham, white balsamic vinegar,muscat salad new style
-
20 minMain dishpre-fried ciabattas, onions, butter or margarine, vegetarian burgers, ratatouille niçoise, curry spice ketchup, ground old cheese,Mediterranean 'citizens'
-
60 minMain dishchilled sweet potato oven fries, traditional olive oil, rennet roll, beefburgers, Cheddar, shallot, Chestnut mushroom, Piccalilly, mayonnaise, lettuce,cheeseburger with mushrooms and piccalillymayo
Nutrition
395Calories
Sodium0% DV0g
Fat42% DV27g
Protein62% DV31g
Carbs2% DV5g
Fiber0% DV0g
Loved it