Pork Tenderloin with Pea Purée
Pork Tenderloin with Pea Purée is a savory and balanced dish that combines tender pork with a smooth, creamy pea purée. This recipe is perfect for lunch or dinner, offering both flavor and nutrition. The juicy pork, seasoned with rosemary, oregano, and black pepper, pairs beautifully with the sweet,…
Ingredients
- 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
- Preheat the oven to 200°C.
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In a bowl, combine olive oil, rosemary, oregano, salt, and pepper. Mix well.
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Rub each piece of pork tenderloin with the seasoning mixture, ensuring it is well-coated.
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Arrange the tenderloin in a roasting pan, add sunflower oil, and place it in the preheated oven.
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Let it cook for 25-30 minutes at 200°C.
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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.
- Add water to the bowl, insert the steaming basket, weigh 500 g of peas into it, and cook for 15 min./Varoma/speed 2. Remove the steaming basket using the spatula and set the peas aside. Repeat the process with the remaining 500 g of peas. After boiling all the peas, set the cooking liquid in the bowl aside.
- Place the boiled peas in the bowl with 50-100 ml of the reserved cooking liquid (depending on how thick you want the purée), then blend for 30 sec./speed 4-9, gradually increasing the speed. Use the spatula to clean the bowl and lid.
- Add the cream, butter, salt, and pepper, then mix for 30 sec./speed 4-9, gradually increasing the speed.
- Slice the pork tenderloin (after it has rested) and serve it with the pea purée.