John Myers
Contents
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Ingredients
pork tenderloin
- 1 kg Pork tenderloin
- 20 ml Sunflower oil
- 50 g Grated Gouda
- Pepper
Julienne vegetables
- 2 Pc. Leek
- 300 g Carrots
- 2 Pc. Red peppers
- 20 ml Oil
- 100 ml Cream
- 2 tsp Yellow curry paste
Risotto
- 2 Pc. Shallots
- 2 tbsp Olive oil
- 500 g Risotto rice
- 1 l Vegetable broth
- 100 g Parmesan
- 1 Pc. Carrot
- 80 g Peas
- 1 Pc. Lemon
- Salt
- Pepper
Instructions
Julienne vegetables Part 1
- Remove the outer leaves and roots from the leek. Cut the rest into pieces about 5cm long and cut them lengthways into fine strips. Clean the carrots and remove the ends. Cut into pieces about 3cm long and also lengthways into fine strips. Wash and core the peppers and cut into fine strips. Fry the vegetable strips in oil for about 5 minutes and set aside.
pork tenderloin
- Parry the meat, cut into 3 cm thick medallions and lightly pepper. Fry in sunflower oil for about 8 minutes on all sides. Place the meat in an ovenproof casserole dish and put some of the vegetable mixture on each medallion. Cover with cheese and grill in the oven for about 3 minutes.
Julienne vegetables Part 2
- Reheat the remaining vegetables, pour the cream over them and stir the curry paste well. Don't let it simmer too long so that it doesn't get too soft.
Risotto
- Peel shallots and cut into small cubes. Heat the oil in a saucepan and sauté the shallots. Add rice and also sweat briefly. Then deglaze with a little broth. With the lid closed, simmer over low heat and stir regularly. When rice has soaked up the liquid, keep adding a little broth. After about 15 minutes of cooking, add the carrot cubes and the peas to the rice. After another 15 minutes add the grated Parmesan and stir well. Once the cheese has melted, add lemon juice, salt and pepper to taste.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 13.2gProtein: 9.2gFat: 8.8g
