Informations supplémentaires
40 min.
|
433 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes in 2 horizontally then in 2 lengthwise. Place on a baking sheet lined with baking paper. Add half of the thyme, a drizzle of oil, salt and pepper. Bake in the oven for 24-28 minutes or until tender.
2. Setup
Remove the thyme leaves from the stems. Zest the lemon. Thinly slice the shallot. Roughly chop the kale.
3. Cook the pork
Put the pork in a bowl with the remaining thyme, lemon zest, a dash of lemon juice, a drizzle of oil, salt and pepper. Mix together. Heat a drizzle of oil in a skillet over medium heat. Cook the pork tenderloin for 5 minutes. Flip, cover and cook for 4-6 minutes over low heat. Let rest on a board 3-4 minutes before slicing.
4. Cook the kale
Heat a drizzle of oil and 1 tbsp. of butter in another skillet over medium heat. Cook the shallot for 2-3 minutes until translucent. Add the kale and cook for 3-4 minutes. Add salt and pepper. Mix the kale with the cooked potatoes.
5. Make the sauce
Mix the tahini with the nutritional yeast, the juice of a quarter of a lemon, the honey and 1/3|1/2 cup of water. Let your children develop their cooking skills by inviting them to mix all the ingredients together. Add salt and pepper to taste.
6. Plate your dish
Serve the pork with the salad and garnish with the tahini sauce. Bon appétit!
280gPork Tenderloin
1unitLemon
0.5unitThyme
1unitKale
400gYellow Potato(es)
7.5gNutritional Yeast
45mlTahini Sauce
1unitShallot
20gHoney
What you need
bowls, pans, sheet pan, tongs, whisk
433 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
49g
16%
fat
11g
17%
cholesterol
70mg
23%
fiber
9g
36%
protein
37g
saturated
2g
10%
sodium
147mg
6%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg