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🍽️ Oven Pork Tenderloin with Mint Dip and Pea Risotto

703 kcal · 30 min · 4 servings

Ingredients

• long-grain rice 300 g
• salt pinch
• lemons 1 pc.
• mint, fresh 40 g
• garlic cloves 1 pc.
• olive oil 7 tbsp
• pepper, black ground pinch
• sugar pinch
• pork loin 600 g
• zucchini 1 pc.
• vegetable broth 200 ml
• peas, frozen 100 g
• parmesan, grated 4 tbsp
• butter 2 tbsp

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with fan.
2. 2. Put the rice into a pot.
3. 3. Pour about 700 milliliters of salted water over it.
4. 4. Bring the water to a boil.
5. 5. Cook the rice covered on medium heat for 7 minutes.
6. 6. Rinse the lemon under hot water.
7. 7. Grate about one teaspoon of the zest finely.
8. 8. Cut the lemon in half.
9. 9. Squeeze out the juice.
10. 10. Wash the mint.
11. 11. Dry the leaves.
12. 12. Pluck the mint leaves off the stems.
13. 13. Chop the mint finely.
14. 14. Peel the garlic.
15. 15. Chop the garlic finely.
16. 16. Take a bowl.
17. 17. Add half of the chopped garlic to the bowl.
18. 18. Add the chopped mint.
19. 19. Add the lemon zest.
20. 20. Add three tablespoons of lemon juice.
21. 21. Add four tablespoons of olive oil.
22. 22. Mix the ingredients well.
23. 23. Season the mixture with salt.
24. 24. Season the mixture with pepper.
25. 25. Season the mixture with sugar.
26. 26. Rinse the pork tenderloin.
27. 27. Pat the tenderloin dry with kitchen paper.
28. 28. Cut a pocket into the side of the tenderloin.
29. 29. Salt the inside of the pocket.
30. 30. Fill one third of the mint gremolata into the pocket.
31. 31. Heat two tablespoons of olive oil in a pan until very hot.
32. 32. Sear the tenderloin on all sides for 2 minutes.
33. 33. Place the tenderloin in a baking dish.
34. 34. Brush the tenderloin with some mint gremolata.
35. 35. Put the tenderloin in the oven for 12 minutes.
36. 36. Wash the zucchini.
37. 37. Cut off the ends of the zucchini.
38. 38. Grate the zucchini coarsely.
39. 39. Drain the rice.
40. 40. Let the rice drain well.
41. 41. Clean the pot.
42. 42. Heat one tablespoon of olive oil in the pot on medium heat.
43. 43. Sauté the zucchini with the remaining garlic for 3 minutes.
44. 44. Add the rice to the vegetables.
45. 45. Fry the rice while stirring for 1 minute.
46. 46. Deglaze the dish with vegetable broth.
47. 47. Add the peas.
48. 48. Cook the dish while stirring for 5 minutes.
49. 49. Stir the Parmesan into the rice.
50. 50. Stir the butter into the rice.
51. 51. Season the rice to taste.
52. 52. Take the pork tenderloin out of the oven.
53. 53. Slice the tenderloin.
54. 54. Plate the tenderloin with the rice.
55. 55. Garnish the dish with the remaining mint gremolata.

Nutrition per serving

• kcal: 703
• Protein: 49 g · Fett/Fat: 30 g · Carbs: 61 g