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🍽️ Pork Fillet Pan with Vegetables

374 kcal · 30 min · 4 servings

Ingredients

• 2 yellow bell peppers
• 150 g snow peas
• 250 g carrots
• 150 g mushrooms
• 1 garlic clove
• vegetable oil
• 100 ml orange juice
• salt
• pepper (from the mill)
• 600 g pork loin (kitchen-ready)
• 2 tbsp light sesame seeds

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the seeds and white inner walls.
3. 3. Cut the bell peppers into thin strips.
4. 4. Wash the snow peas.
5. 5. Remove the ends and strings of the snow peas.
6. 6. Bring water with salt to a boil.
7. 7. Cook the snow peas for 2 minutes in the boiling salted water (this is called blanching).
8. 8. Drain the snow peas.
9. 9. Rinse them with cold water to stop the cooking process.
10. 10. Let the snow peas drain well.
11. 11. Peel the carrots.
12. 12. Cut the carrots into batons.
13. 13. Clean the mushrooms.
14. 14. Wipe the mushrooms with a kitchen towel.
15. 15. Quarter the mushrooms.
16. 16. Wash the pork fillet.
17. 17. Pat the meat dry with a towel.
18. 18. Remove any sinews or fat edges from the meat.
19. 19. Cut the meat into 1.5 cm thick medallions.
20. 20. Peel the garlic.
21. 21. Finely chop the garlic.
22. 22. Heat 2 tablespoons of oil in a pan.
23. 23. Add the prepared vegetables and garlic to the pan.
24. 24. Shake the pan occasionally.
25. 25. Sauté the vegetables for 2 minutes.
26. 26. Pour in the orange juice.
27. 27. Season with salt and pepper.
28. 28. Let the vegetables simmer for another 4 to 5 minutes.
29. 29. Heat another 2 tablespoons of oil in a separate pan.
30. 30. Sear the meat on both sides over high heat.
31. 31. Season the meat with salt and pepper.
32. 32. Place the meat on top of the vegetables.
33. 33. Sprinkle the dish with sesame seeds.
34. 34. Serve the meal.

Nutrition per serving

• kcal: 374
• Protein: 39 g · Fett/Fat: 17 g · Carbs: 14 g