Informations supplémentaires
35 min.
|
477 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop the parsley and garlic. Zest the lemon. Cut the radishes into small quarters or cubes. Cut the potatoes in 2 or 4 depending on the size.
2. Cook the potatoes
Put the potatoes in a saucepan and add enough water to cover. Add salt. Bring to a boil and cook 6-8 minutes until the potatoes are tender but not too much. Add the green peas to the pot of water 1-2 minutes before the end of the potatoes' cooking time. Drain. Rinse under cold water to cool.
3. Make the sauces
In a bowl, combine the lemon zest with the juice of half a lemon, half the maple syrup, the horseradish, half the Dijon mustard and 1/3 of the sour cream. Add salt and pepper. This is the sauce for the potato salad. In another bowl, add the remaining maple syrup, the garlic, the spice mix, the remaining Dijon mustard and a drizzle of oil. Add the pork to this mixture and coat well. Add salt and pepper.
4. Cook the pork
Heat a drizzle of oil in a skillet over medium high heat. Sear the pork for 1 minute on each side to brown it well. Cover and cook for 5-7 minutes over low heat until the pork is cooked through.
5. Make the salad
In a large bowl, combine the potatoes and peas with the radish, salad dressing and parsley. Adjust seasoning to taste.
6. Plate your dish
Serve the pork with the potato salad and remaining sour cream. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
2unitPork Tenderloin
500gYellow Baby Potato(es)
80gGreen Peas
1unitFresh Italian Parsley
4unitRadishes
30mlDijon Mustard
40mlMaple Syrup
2unitGarlic Clove(s)
5gSpice Mix (paprika,chili flakes)
5mlHorseradish
130mlSour Cream
0.5unitLemon
What you need
pot, strainer, bowls, pan, tongs
477 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
7g
11%
cholesterol
92mg
31%
fiber
8g
32%
protein
42g
saturated
3g
15%
sodium
403mg
17%
sugar
19g
trans
0g