Pork tenderloin with potatoes and peas

Based on 13 ratings
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Miele

Community Member

Difficulty

Easy 👌
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g pork tenderloin
750 g potatoes (waxy)
300 g peas (frozen)
3 tbsp olive oil
3 tbsp mustard (divided)
200 ml meat stock
50 ml cream
1 tsp potato starch
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
603
Protein
46 g
Fat
28 g
Carb
40 g
  • Step 1/4

    Peel and halve potatoes. Transfer to cooking container and steam at 100°C/210°F for approx. 20 min.
    • 750 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.
    • 3 tbsp olive oil
    • 2 tbsp mustard
    • 600 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.
    • 200 ml meat stock
    • 50 ml cream
    • 1 tbsp mustard
    • 1 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!
    • 300 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!