Creado con IA
Dextrose-Glazed Pork Tenderloin with Preserved Lemon & Winter Greens
40 min 178 kcal por ración Media
Ingredientes
4 Raciones
- pork tenderloin400 g
- dextrose2 tbsp
- preserved lemon1 whole
- kale200 g
- spinach100 g
- olive oil1 tbsp
- black pepper1 tsp
- smoked paprika1 tsp
- garlic2 cloves
Preparación
- 1
Preheat your oven to 200°C (390°F).
- 2
Pat the pork tenderloin dry with paper towels. Season it evenly with black pepper and smoked paprika.
- 3
In a small bowl, mix the dextrose with 1 tablespoon of olive oil to form a glaze.
- 4
Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
- 5
Brush the dextrose glaze evenly over the pork tenderloin.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 63°C (145°F). Remove from the oven and let rest for 5 minutes.
- 7
While the pork is roasting, finely chop the garlic and preserved lemon (discarding any seeds).
- 8
In a large pan over medium heat, add a splash of olive oil. Sauté the garlic for 1 minute until fragrant.
- 9
