Pork tenderloin with prunes and almond broccoli

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the rosemary and shake dry. Pluck half of the needles and chop them. Put the remaining rosemary branch aside. Wash the pork tenderloin, dab dry and cut open lengthwise - but do not cut through. Fill with about 100 g prunes. Sprinkle fillet with salt, pepper and chopped rosemary. Wrap tightly with breakfast bacon. Dice remaining prunes. Clean and wash the broccoli and cut into florets

2. 2

   Heat the oil in a pan. Fry the fillet for 18-20 minutes while turning. Wrap the finished fillet in aluminium foil and let it rest for 10-15 minutes. Put the diced prunes and the remaining rosemary sprig into the hot pan, pour on the stock and let it simmer for about 2 minutes

3. 3

   Put the broccoli in a little boiling salted water, cover and steam for 5-8 minutes. Remove rosemary from the sauce, stir crème fraîche into the sauce and heat. Season the sauce with salt and pepper. If necessary, thicken with some sauce thickener. Drain the broccoli

4. 4

   Lightly roast the flaked almonds in a pan without fat. Remove the pan from the heat and let it cool down a little. Add butter, allow to froth up briefly and pour over the broccoli. Cut pork fillet into about 12 slices and arrange with sauce and broccoli. Serve with croquettes

Nutrition Facts

KCAL
550 kcal

CARBS
27 g

FATS
34 g

PROTEINS
36 g