Pork tenderloin with zucchini vegetables

Name: Pork tenderloin with zucchini vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 g frozen young peas; 100 g Long grain rice; 7-10 Tbsp Salt; 300 g Pork tenderloin; 800 g Courgette; 2 Tomatoes; 2 tablespoons (approx. 20 g) Oil; 1 Pot of tarragon; 200 ml Vegetable broth (instant); 1/4 (50 g) Cup of whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp coarse pepper; 7-10 Tbsp Tomato Roses

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

125 g frozen young peas
100 g Long grain rice
7-10 Tbsp Salt
300 g Pork tenderloin
800 g Courgette
2 Tomatoes
2 tablespoons (approx. 20 g) Oil
1 Pot of tarragon
200 ml Vegetable broth (instant)
1/4 (50 g) Cup of whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp coarse pepper
7-10 Tbsp Tomato Roses

Directions

1
Defrost peas at room temperature for about 30 minutes. In the meantime, put rice into boiling salted water and let it swell at low heat for about 20 minutes. Wash the meat, dab dry and cut into medallions. Clean, wash and slice the zucchinis. Wash, quarter, seed and cut tomatoes into small cubes. Heat 1 tablespoon of oil in a frying pan and fry the meat in it for about 3 minutes on each side. Heat the rest of the oil in a saucepan, fry the zucchini slices for about 5 minutes while turning, remove and keep warm.
2
Wash tarragon, dab dry and pluck leaves from the stalk. Deglaze zucchini fat with stock and cream, bring to the boil. Stir in sauce thickener, season with salt and pepper and stir in half of the tarragon. Add the zucchini to the sauce. Mix rice, peas and tomato cubes. Arrange vegetables, rice and pork medallions on a plate, sprinkled with coarse pepper. Serve with the rest of the tarragon and garnished with a tomato rose to taste
3
Preparation time approx. 40 minutes /