Pork Tenderloin with Pumpkin and Red Lentils
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s) or 4 pork steaks
- 1 bunch parsley
- 1 pinch nutmeg, grated
- 3 tablespoon oil (rapeseed oil)
- 3 spring onion (s)
- 600 g pumpkin meat (e.. Hokkaido)
- 200 g lentils, red
- 500 ml vegetable stock
- 150 ml apple juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon honey
- 1 tablespoon herb quark
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into 1.5 cm thick medallions, sprinkle with half of the chopped parsley and the nutmeg and marinate with 1 tablespoon of oil. Cut the spring onion into rings. Dice the pumpkin flesh (do not peel Hokkaido, the initially hard shell becomes soft very quickly when cooked and contains a lot of phytochemicals that have a protective effect on the human organism).
- Fry the meat in the remaining oil on each side for 3-5 minutes until golden brown, remove from the pan, season with salt and cover. Sauté the spring onion and pumpkin pulp for a few minutes until translucent, add the lentils and deglaze with the vegetable stock. Then cook for about 10-15 minutes, until the lentils are firm to the bite. Add the remaining ingredients, including the remaining parsley, and season to taste. Add the meat with the leaked meat juice and heat again briefly.
- Herbal spaetzle go well with this.
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