Pork Tenderloin & Red Wine Mushroom Sauce
with Goat Cheese Greens & Thyme Pumpkin Wedges- Milk
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Tender perfection, roasted and flavourful, that’s how people will be describing this dinner once they’re done licking the plates. Seasoned pork tenderloin is only the beginning of this dish with it’s warming magic, paired with a rich red wine and mushroom sauce and a serving of goat cheese sprinkled greens for that shot of flavour. Tonight’s dinner will have the aftertaste of satisfaction. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1 packet
Tenderised Pork Fillet
1 sachet
Herb & Mushroom Seasoning
1 bag
thyme
1 packet
peeled pumpkin pieces
1 bag
baby broccoli
1 packet
button mushrooms
3 clove
garlic
½
lemon
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 packet
goat cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine tenderised pork fillet, herb & mushroom seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Cover with foil. Set aside to rest for 10 minutes.
• Meanwhile, pick thyme leaves. • Cut peeled pumpkin pieces into thin wedges. • Place pumpkin on a second lined oven tray. Sprinkle over thyme, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 15-20 minutes.
• Meanwhile, halve baby broccoli lengthways. Thinly slice button mushrooms. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 2-3 minutes. • Add lemon zest and half the garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. • Reduce heat to medium-low, add the remaining garlic, and cook until fragrant, 1 minute. • Remove pan from heat, then add red wine jus and stir until slightly reduced. Season to taste.
TIP: Add a splash of water if the sauce looks too thick.
• Slice the pork tenderloin. • Divide pork, greens and pumpkin wedges between plates. • Pour red wine mushroom sauce over pork. • Crumble goat cheese over greens and pumpkin. Serve with any remaining lemon wedges. Enjoy!
