John Myers
Contents
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Ingredients
- 700 g Pork tenderloin
- 1 Puff pastry
- 1 Zucchini
- Salt and pepper
- 1 Egg
For the salad dressing
- 1 Pomegranate fresh
- 50 ml Cream
- 3 Lettuce hearts
- 1 tbsp Lemon juice
- 1 tbsp Cold-pressed sunflower oil
Instructions
- Cut the pork fillet into 3 cm thick pieces, season with salt and pepper and fry on both sides.
- Cut the zucchini into slices and sauté. Season with parsley and pepper.
- Cut the puff pastry into 3 equal parts. Place the meat in the middle and put on the zucchini slices. Brush the edges with egg yolk and fold into a packet, brush with egg yolk.
- Bake in the oven at 150 ° C with a fan for about 35 minutes.
- Cut the lettuce heart into strips and wash. Core the pomegranate and collect in a bowl with the juice. Add the oil and lemon juice. Stir in yogurt. Pour over the salad and enjoy.
Nutrition
Serving: 100gCalories: 192kcalCarbohydrates: 1.3gProtein: 18.7gFat: 12.5g
