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Pesto Pork Medallions

with Rapini, Basil Pesto & Baby Potatoes

  • 25 min
600 calories and less
Gluten Free
Pork
Family Friendly
High Protein
Low Sodium
Served with rapini for crispiness, creamy pesto sauce and juicy pork tenderloin for tastiness, our pesto pork medallions are deliciously simple!
Pesto pork medallions

Ingredients

1 tbsp
Olive Oil (not included)
125 ml
5% Cooking Cream
25 g
Basil Pesto
1 tbsp
Butter (not included)
1
Pork Tenderloin(s)
250 g
Baby Potatoes
100 g
Rapini
Nutritional facts
Serving per portion
Amount / Serving
Calories
392 kcal
Total fat
14 g
Saturated Fat
4 g
Sodium
214 mg
Total Carbohydrate
28 g
Fiber
4 g
Sugar
6 g
Proteins
42 g

Instructions

Recipe 1167, Step 1
1

Cook the potatoes

Preheat oven at 400F

In a pot over high heat, cover the potatoes with water, bring to a boil and cook for 15 minutes.

Recipe 1167, Step 2
2

Cook the pork tenderloin

Meanwhile, sear each side of the pork tenderloin in butter in an oven-safe pan over medium heat. Keep a watch so that the bottom of the pan does not burn. This process lasts about 4 to 6 minutes. Put in the oven for 12 min or until pork reaches and internal temperature of 160 F.

Recipe 1167, Step 3
3

Add ingredients for sauce

Remove pan from the oven, add the cream and the pesto, cover and let simmer 3-4 more minutes on medium heat. Turn off the heat and let sit for 2-3 minutes.

Recipe 1167, Step 4
4

Cook rapini

Add the rapini to the potato pot and cook 3-4 minutes more. Drain, toss with 1 tbsp of olive oil (double for 4 ppl.), salt and pepper.

Recipe 1167, Step 5
5

Slice and serve

Slice pork and serve it covered in the pesto sauce, alongside the potatoes and rapini. Season with salt and pepper to taste.