Honey Garlic Pork Tenderloin

Informations supplémentaires

35 min. | 656 kcal | easy | Family, Favorite | Printable version

1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes in 2 or 4 depending on the size. Remove the leaves from the rosemary and thyme, then chop them. Toss the potatoes with the rosemary, thyme, cornmeal, a generous drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper and bake in the oven for 24-26 minutes.

2. Setup Chop the parsley, garlic and shallot. Slice the cucumber. Crush the nuts.

3. Cook the pork Pat the pork dry then season with salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the pork for 4-5 minutes on one side. Flip, cover and cook for 7-9 minutes over low heat. Let stand 2-3 minutes before slicing.

4. Make the sauce In a small bowl, dissolve the cornstarch in 1 tbsp. of water. Put the soy sauce, honey, garlic and 2 ^2P | 3 ^3P tbsp of sugar in a saucepan. Heat over medium-high heat. When the sauce is boiling, add the cornstarch mix while whisking. Remove from the heat when the sauce is thick. Add 1-2 tbsp. water if needed.

5. Make the salad Mix the cucumber with the shallot to taste, walnuts, parsley, a drizzle of oil, 1 tbsp. of cider or rice vinegar, salt and pepper. You can keep the shallot on the side and let everyone add some to their salad.

6. Plate your dish Serve the pork with the sauce, potatoes and salad. Bon appétit!

2unitPork Tenderloin

500gRed Baby Potato(es)

60mlCornmeal

0.5unitThyme, Rosemary, Parsley fresh mix

60mlSoy Sauce

60mlHoney

15mlCornstarch

3unitLebanese Cucumber(s)

30gWalnuts

0.5unitShallot

1unitGarlic Clove(s)

What you need pans, pot, whisk, sheet pan

656 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 100g

33%

fat 12g

18%

cholesterol 70mg

23%

fiber 9g

36%

protein 41g

saturated 2g

10%

sodium 2152mg

90%

sugar 42g

trans 0g