Pork Tenderloin with a Maple Onion Sauce
with cauliflower purée and a cucumber pistachio salad
Ingredients
- Pork Tenderloin
- Yellow Onion(s)
- Maple Syrup
- Maple vinegar
- Cauliflower
- Cream 18%
- Garlic Clove(s)
- Grean Leaf Lettuce
- Lebanese Cucumber(s)
- Pistachios
- Vegetable Broth Cube(s)
Necessary elements
Pan, Pot, Strainer, Potato masher, Sheet pan, Tongs, Bowls.
1. Preheat the oven to 375°F. Cut the cauliflower into small pieces. Place them in a large saucepan with enough water to cover them. Bring to a boil and cook for 12-15 minutes or until tender. Drain, then mash with butter (to taste), the cream, some salt and some pepper.
2. Chop the garlic and the pistachios. Thinly slice the cucumbers and the onion. Seperate the lettuce leaves.
3. Warm up a pan over medium-high heat. Roast the pistachios for 3-4 minutes or until browned. Remove from the pan. Pat the pork dry. Add salt and pepper on both sides. Add a drizzle of vegetable oil to the pan over medium-high heat. Sear the pork for 1 minute on each side to color. Transfer to a baking sheet lined with baking paper. Bake in the oven for 10-15 minutes or until desired doneness.
4. Add the onion to the same pan over medium heat and cook for 6-8 minutes or until browned. Deglaze with the maple vinegar, for about 1 minute. Add the garlic, the maple syrup, 0.5 2P | 1 3P broth cube and 180 2P | 310 3Pml of water. Bring to a boil and cook over high heat for 5-7 minutes or until the sauce has reduced. Add 1 tbsp. of butter and mix.
5. Mix the lettuce with the cucumbers, the pistachios, a drizzle of olive oil, some salt and some pepper. Add balsamic vinegar, to taste.
6. Serve the pork with the onion sauce, the mashed cauliflower and the salad. Bon appétit!