Pork with Carrots
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 294 kcal | (14 %) | ||
| Protein | 34.6 g | (35 %) | ||
| Fat | 14.5 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 1 small sprig rosemary
- 400 milliliters Beef stock (from a jar)
- 2 Tbsps Dijon mustard
- 2 Tbsps Crème fraiche
- 1 bunch carrots
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- flat- leaf parsley
Preparation steps
Cut pork into 8 serving pieces. Season with salt and pepper. Heat oil in a pan and cook pork fillets for about 12-15 minutes. Rinse and shake dry rosemary, pluck off leaves. Remove pork from the pan and keep warm. Deglaze drippings with stock, add rosemary and bring to a boil. Stir in mustard and crème fraîche and simmer for a few minutes. Season with salt and pepper, remove from heat and keep sauce warm.
Peel and chop carrots and cook in salted water for 6-8 minutes. Drain well. Peel onion and garlic and chop finely. Heat butter in a pan and saute onion and garlic until golden. Add carrots and saute briefly. Rinse parsley, shake dry, pluck off leaves and chop finely. Sprinkle carrots with parsley. Arrange pork and carrots on plates and drizzle with the sauce. Serve immediately.
