Apricot Pork Tenderloin
roasted Potatoes and Spring Salad
The combination of apricot jam and mustard makes a summary and delicious glaze for pork in the middle of the winter! Roasted potatoes and a bright spring-inspired salad add richness and texture, making every mouthful an experience in taste.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
2 cs
Confiture d'abricots
(Peut contenir Blé, Poisson, Lait, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf)
1 pièce(s)
Branche de romarin
250 g
Pomme de terre rouge
56 g
Bébés épinards
1 pièce(s)
Échalote
1 pièce(s)
Mini concombres
56 g
Abricots séchés
3 pièce(s)
Gousses d'ail
1 cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
Pas inclus dans votre livraison
3 cs
Beurre non salé*
2.5 cs
Huile*
½ cc
Sucre*
½ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Cut potatoes into 1-inch pieces. Strip a few rosemary leaves from the stem and finely chop 1 tbsp. On a parchment-lined baking sheet, toss potatoes and rosemary with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, pat tenderloins with paper towel. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then pork. Pan-fry, 4-6 min per side. Remove the pan from the heat and transfer the pork to a baking sheet. Roast pork in the centre of the oven, until the pork is golden-brown and cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, cut the cucumbers into 1/4-inch rounds. Thinly slice the shallots. Finely chop the apricots. Peel, then mince or grate garlic. In a large bowl, whisk together half the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Add the shallots to the bowl. Toss to coat. Set aside.
Heat the same pan over low heat. Add garlic, apricot jam , 1/4 cup water and remaining mustard. Cook, stirring, until vinegar is slightly reduced, 1-2 min. Remove the pan from the heat and add 2 tbsp butter. Stir until butter melts, 1 min. Season with salt and pepper.
Thinly slice pork. Add cucumbers and spinach to the large bowl with dressing and shallots. Toss together. Divide pork, potatoes and salad between plates. Drizzle apricot butter sauce over steak.
Slice pork. Add any juices from the baking sheet, to the pan with glaze. To the dressing, add spinach. Toss together. Divide pork, potatoes and salad between plates. Spoon apricot glaze over pork.