Pork tenderloin with potatoes and peas

Pork tenderloin with potatoes and peas

Based on 13 ratings
Miele

Miele

Community member

Difficulty

Easy 👌

Preparation

10 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
300 g
pork tenderloin
375 g
potatoes (waxy)
150 g
peas (frozen)
tbsp
olive oil
tbsp
mustard (divided)
100 ml
meat stock
25 ml
cream
½ tsp
potato starch
salt
pepper
MetricImperial

Utensils

perforated steam cooking container, vegetable peeler, steam oven, cutting board, knife, unperforated steam cooking container, large bowl, whisk, small saucepan, perforated steam cooking

How-To Videos

how-to-thicken-a-sauce

How to thicken a sauce

3-ways-to-steam-vegetables

3 ways to steam vegetables

Nutrition per serving

Cal603
Fat28 g
Protein46 g
Carb40 g
  • Step 1/4

    Peel and halve potatoes. Transfer to cooking container and steam at 100°C/210°F for approx. 20 min.
    • 375 g potatoes
    • perforated steam cooking container
    • vegetable peeler
    • steam oven
    • cutting board
    • knife

    Peel and halve potatoes. Transfer to cooking container and steam at 100°C/210°F for approx. 20 min.

  • Step 2/4

    Mix olive oil, some of the mustard, salt, and pepper in a large bowl. Cut pork tenderloin into equal-sized pieces and add to bowl. Toss to coat. Transfer to cooking container and steam at 100°C/210°F for approx. 15 min.
    • tbsp olive oil
    • 1 tbsp mustard
    • 300 g pork tenderloin
    • salt
    • pepper
    • unperforated steam cooking container
    • large bowl

    Mix olive oil, some of the mustard, salt, and pepper in a large bowl. Cut pork tenderloin into equal-sized pieces and add to bowl. Toss to coat. Transfer to cooking container and steam at 100°C/210°F for approx. 15 min.

  • Step 3/4

    Add meat stock, cream, and remaining mustard to a small saucepan set over medium heat. Mix starch with some water, add to saucepan and bring to boil. Season with salt and pepper and keep warm on low heat until remaining ingredients are ready to be served.
    • 100 ml meat stock
    • 25 ml cream
    • ½ tbsp mustard
    • ½ tsp potato starch
    • whisk
    • small saucepan

    Add meat stock, cream, and remaining mustard to a small saucepan set over medium heat. Mix starch with some water, add to saucepan and bring to boil. Season with salt and pepper and keep warm on low heat until remaining ingredients are ready to be served.

  • Step 4/4

    Transfer peas to cooking container and steam at 100°C/210°F for approx. 2 min. Serve pork tenderloin, potatoes, and peas with sauce. Enjoy!
    • 150 g peas
    • steam oven
    • perforated steam cooking

    Transfer peas to cooking container and steam at 100°C/210°F for approx. 2 min. Serve pork tenderloin, potatoes, and peas with sauce. Enjoy!

  • Enjoy your meal!

    Pork tenderloin with potatoes and peas

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