Pork tenderloin with peanut crust (diabetics)

Name: Pork tenderloin with peanut crust (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 60 g Wild rice mixture; 250 g cleaned snap peas; 100 g puffed cherry tomatoes; 40 peeled onion; 20 g Butter or margarine; 10 g Peanuts; 7-10 Tbsp chopped parsley; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
60 g Wild rice mixture
250 g cleaned snap peas
100 g puffed cherry tomatoes
40 peeled onion
20 g Butter or margarine
10 g Peanuts
7-10 Tbsp chopped parsley
7-10 Tbsp Parsley

Directions

1
Rub the pork tenderloin with salt and pepper. Heat oil in a pan. Sauté the meat in it vigorously while turning. Fry over a low heat for about 15 minutes. Cook rice in boiling salted water for about 20 minutes, pour into a sieve and drain.
2
In the meantime heat up the fat in a pot. Cut the onion into slices and fry in them. Add 5-6 tablespoons of water and sugar snap peas and steam everything covered over medium heat for about 5 minutes. Cut tomatoes in half and add shortly before the end of cooking time. Season with salt and pepper. Finely chop parsley and peanuts. Remove the fillet and let it rest covered for a short time. Briefly toss the peanuts and chopped parsley in the cooking fat. Cut meat into strips and arrange on preheated plates with rice and vegetables.
3
Season with salt and pepper. Finely chop parsley and peanuts. Remove the fillet and let it rest covered for a short time. Briefly toss the peanuts and chopped parsley in the cooking fat. Cut meat into strips and arrange on preheated plates with rice and vegetables. Pour peanuts over the meat and serve garnished with parsley