Pepper crust mustard pork tenderloin with orange lentil salad

Mustáros sertésszűz narancsos lencsesalátával

/ only an even number of servings can be ordered /

Cooking time

35 min

Carbohydrate

27 grams of carbohydrates

690 kcal

calories

Difficult level

easy

Spiciness

közepesen csípős

Gluten free

gluten free

Lactose free

laktózmentes

Ingredients

Pepper crust mustard pork tenderloin with orange lentil salad

pork tenderloin, organic mountain lentils, fennel, Makó onion, orange, crystal salt, pepper, mustard, olive oil, baking paper, salt

Required tools:

oven, baking tray, pan, strainer, frying pan

Cooking

Mustard pork tenderloin : This dish is served with mountain lentils: brown, restrained, hard, origin from Umbria, Italy. The lentils...

Preheat the oven to 230 ° C.

1. Lencse

Wash the lentils. Cook in lightly salted water for approx for 20 minutes until soft, strain when done.

Mustard pork tenderloin : This dish is served with mountain lentils: brown, restrained, hard, origin from Umbria, Italy. The lentils...

2. Mustáros sertésszűz

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

Salt and smear the meat with mustard. Pour the ground pepper onto a large flat plate, turn the meat in it, then place in a baking sheet lined baking tray and bake in the preheated oven for 20 minutes. Rest and cover for 5 minutes before slicing.

Mustard pork tenderloin : This dish is served with mountain lentils: brown, restrained, hard, origin from Umbria, Italy. The lentils...

3. Zöldség + Gyümölcs

Thinly slice the onion and fennel. Grate the half of the orange-peel, then peel and squash it.

Pepper crust mustard pork tenderloin with orange lentil salad

Mustard pork tenderloin : This dish is served with mountain lentils: brown, restrained, hard, origin from Umbria, Italy. The lentils...

4. Hagyma + Édeskömény

When the lentils have softened, saute the onions and fennel in a little olive oil, salting to your liking.

Mustard pork tenderloin : This dish is served with mountain lentils: brown, restrained, hard, origin from Umbria, Italy. The lentils...

5. Lencse + Narancs

Once the vegetables are ready, stir in the lentils, add the diced oranges and then the grated orange peel.

Stir in one and the lentil salad is ready.

Mustard pork tenderloin : This dish is served with mountain lentils: brown, restrained, hard, origin from Umbria, Italy. The lentils...

6. Tálalás

Cut the rested pork tenderloin lightly into slices 1-1.5 cm thick.

Stack the orange lentil salad on the plate, place / support the virgin slices next to it. Sprinkle with crystal salt.

Enjoy your meal!

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

Cooking time may vary depending on experience.

The recipe description is for preparing 2 servings of food.