Pork tenderloin on red lentils (diabetics)

Name: Pork tenderloin on red lentils (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Pork tenderloin; 1 (30 g) small peeled onion; 2 (75 g) cleaned spring onions; 1 (100 g) peeled apple; 1 Stalk Thyme; 2 tl (10 g) Oil; 1 TEASPOON Curry; 40 g red lentils; 1 knife tip + 1 Msp. vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp plant-based Binders; 1-2 TEASPOONS Lemon juice; 1 tablespoon (20 g) firm sour cream (10 % fat)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Pork tenderloin
1 (30 g) small peeled onion
2 (75 g) cleaned spring onions
1 (100 g) peeled apple
1 Stalk Thyme
2 tl (10 g) Oil
1 TEASPOON Curry
40 g red lentils
1 knife tip + 1 Msp. vegetable broth
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp plant-based Binders
1-2 TEASPOONS Lemon juice
1 tablespoon (20 g) firm sour cream (10 % fat)

Directions

1
Preparation: Dice onion. Cut spring onions into small pieces. Cut apple into slices. Wash the thyme and pluck the leaves from the stalk. Heat 1 teaspoon of oil. Fry onion, spring onion and apple slices briefly.
2
Sprinkle with curry and add lentils, sauté briefly. Add 100 ml water and bring to the boil. Stir in 1 Msp. stock. Cover and simmer for about 10 minutes. Add thyme shortly before the end of the cooking time. Season with salt and pepper. Wash the meat, dab dry and cut into 3 medallions. Heat 1 teaspoon of oil. Fry the meat for 2-3 minutes on each side. Season with salt and pepper, keep warm.
3
Season with salt and pepper. Wash the meat, dab dry and cut into 3 medallions. Heat 1 teaspoon of oil. Fry the meat for 2-3 minutes on each side. Season with salt and pepper, keep warm. Deglaze the meat with 100 ml water, bring to the boil. Stir in and thicken 1 msp. stock and lemon juice. Stir in cream. Season sauce with salt and pepper. Serve everything
4
Deglaze the meat with 100 ml water, bring to the boil. Stir in and thicken 1 msp. stock and lemon juice. Stir in cream. Season sauce with salt and pepper. Serve everything