Fig pork tenderloin with kale bulgur

Cooking time

35 min

790 kcal

calories

Difficult level

easy

Ingredients

What we send:

  • pork tenderloin
  • bulgur
  • brown sugar
  • Chinese cabbage
  • BIO lemon
  • dried figs
  • cream
  • fresh tarragon
  • ground cumin
  • ground coriander
  • salt
  • pepper
  • olive oil

Required tools:

  • 2 pans
  • large pan

Cooking

1. Bulgur

Put the bulgur in a strainer wash it with cold water, then drip it off. Fry in some heated oil, salt, pepper and add warm water equal to twice the amount of bulgur. Wait until it boils, then cover and cook over low heat. It will be ready sooner than the rice when it has boiled the water, take it off the fire and set aside covered.

2. Alapanyag

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Chop the figs and tarragon, and coarsely chop the kale leaves. Quarter the lemon.

3. Kínai kelkáposzta

Saute the cabbage in a pan over medium heat, stirring often with a little water (about 5-6 minutes). Salt and pepper to taste.

Mix the kale with the bulgur and cream, squeeze a piece of lemon juice on it, and add half of the tarragon.

4. Füge

In a saucepan, mix the figs, brown sugar, squeeze 3 articles of lemon juice into it, add approx. 1 dl of water, salt. Cook over medium heat, stirring often, until the figs soften and become a sticky mass.

5. Szűzpecsenye

Season the pork medallions with the ground coriander and ground cumin. Heat the other half of the olive oil in a pan, frying both sides of the pork coins on medium heat for approx. 3-3 minutes.

6. Tálalás

Stack the kale bulgur on a plate, place the pork medallions on it, spoon the fig sauce over the meat. Sprinkle with the remaining tarragon.

Enjoy your meal!

Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.

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