Pork Tenderloin with Pea purée

Pork Tenderloin with Pea Purée is a savory, balanced dish that pairs tender, seasoned pork with a smooth, creamy pea purée. Ideal for lunch or dinner, this meal offers both flavor and nutrition. The juicy pork, seasoned with rosemary, oregano, and black pepper, enhances the mild sweetness of the pea purée, creating a satisfying combination that’s perfect for family meals.

Nutritional Benefits of Pork Tenderloin with Pea Purée

This dish combines lean protein from the pork tenderloin with the fiber, vitamins, and minerals in peas, supporting digestion and overall wellness. The butter and cream in the purée add richness and healthy fats, rounding out the meal. According to a study by the American Heart Association, including lean proteins and fiber-rich foods like pork and peas in your diet can support heart health.

For more healthy and delicious meal ideas, visit our recipe collection, offering nutritious options for every taste.

How to Make Pork Tenderloin with Pea Purée

1. Preheat your oven to 200°C.
2. In a bowl, combine olive oil, rosemary, oregano, salt, and black pepper. Mix well.
3. Rub each piece of pork tenderloin with the seasoning mixture until evenly coated.
4. Arrange the tenderloins in a roasting pan, drizzle with sunflower oil, and place them in the oven.
5. Roast for 25-30 minutes at 200°C. Once cooked, allow the meat to rest for 10-15 minutes before slicing. This step retains the juices, enhancing tenderness.

How to Make the Pea Purée

1. Place the peas in a pot with about 1.5-2 liters of water, ensuring they are fully covered.
2. Cook the peas over medium heat for 5-10 minutes if fresh, or 8-12 minutes if frozen, until tender but still vibrant green.
3. Drain the peas and transfer them to a blender. Add heavy cream, butter, salt, pepper, and a bit of the cooking water (about 50 ml or as desired for consistency).
4. Blend for 30-40 seconds until you achieve a smooth, creamy purée.

Serving Suggestions

Slice the rested pork tenderloin and serve it over the pea purée, accompanied by a fresh salad or tangy pickles. These sides add a refreshing contrast to the dish, making it a balanced and satisfying option for any meal.

Pork Tenderloin with Pea purée

Print Recipe

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Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Difficulty: Beginner Cooking Temp: 190  °C Servings: 6

Author: Ramo Cooking Method: Classic Cooking Courses: Main Course

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 
  2 pieces of pork tenderloin (approximately 500 g/piece)

• 
  1 kg peas

• 
  1.5 liters of water

• 
  120 g heavy cream

• 
  80 g butter

• 
  salt

• 
  1/2 teaspoon ground black pepper

• 
  1 teaspoon oregano

• 
  1 teaspoon rosemary

• 
  50 ml sunflower oil

• 
  50 ml olive oil

Instructions

1. Pork Tenderloin preparation

   1. Preheat the oven to 200°C.

   2. In a bowl, combine olive oil, rosemary, oregano, salt, and pepper. Mix well.

   3. Rub each piece of pork tenderloin with the seasoning mixture, ensuring it is well-coated.

   4. Arrange the tenderloin in a roasting pan, add sunflower oil, and place it in the preheated oven.

   5. Let it cook for 25-30 minutes at 200°C.

   6. Remove the tenderloin from the oven and allow it to rest for 10-15 minutes before slicing. This step lets the juices redistribute, making the meat tender and juicy.

1. Preparare piure de mazăre

   1. Place the peas in a pot of water (approximately 1.5-2 liters for 1 kg of peas) so they are completely covered.

   2. Let the peas cook over medium heat for about 5-10 minutes if they are fresh, or 8-12 minutes if frozen. The peas should be tender but maintain their green color.

   3. After boiling, drain the peas, transfer them to a blender, add the cream, butter, salt, pepper, and a little of the cooking water (50 ml or more, depending on how thick you want the purée). Blend for 30-40 seconds until you get a creamy purée.

   4. Slice the pork tenderloin (after it has rested) and serve it with the pea purée.

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