Salad of marinated tenderloin

Name: salad of marinated tenderloin
Cook time: 40 min
Total time: 400 min
Yield: 8
Ingredients: 600 g pork tenderloin; 150 g coarse sea salt; 50 g granulated sugar; 1 el black peppercorns; 15 g fresh fresh mint; 1 medium oranges cleaned up; 1 tl 5 spice powder; 1 el dijon mustard; 4 el extra virgin olive oil; 600 g rainbow root mix; 150 g chard bag of 75 g; 1 el chia seed

Salad of marinated tenderloin, carrots and chard.

Ingredients

Kitchen Stuff

2 cake mold (30 cm)

Directions

Dab the meat dry with kitchen paper. Mix the salt with the sugar. Cut the peppercorns with the side of a knife and chop them roughly.
Cut the fresh mint fine. Grate the orange zest of the orange. Mix the salt mixture with the peppercorns, mint, orange zest and 5-spice.
Cover 1 cake mold with a double layer of cling film. Let the edges hang over. Spread half of the salt mixture over the bottom of the mold.
Place the meat on top and cover it as evenly as possible with the rest of the salt mixture.
If necessary, fold in the edges of the meat and wrap the meat firmly in foil.
Put the second cake mold on the meat. For the weight, put cans or something else heavy and put it in the fridge for 6 hours.
Squeeze the orange and mix the juice with the mustard and oil. Season with pepper and salt. Peel the roots and remove the green.
Make thin ribbons with a peeler or cheese slicer. Blanch for 1 min. In boiling water with salt and rinse under cold running water.
Drain well and mix with the orange dressing. Remove the meat from the foil and wipe off the salt mixture with kitchen paper.
Cut the meat into thin slices. Divide the chard over 8 plates and divide the carrot with the dressing over.
Sprinkle with the chia seed. Divide the slices of meat and serve. Yummy! .