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🍽️ Tender Pork Loin with Honey-Herb Glaze

432 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Salt pinch
• Pepper, black ground pinch
• Rosemary, fresh 10 g
• Thyme, fresh 10 g
• Garlic cloves 1 pc.
• Oil 3 tbsp
• Honey 2 tsp
• Red wine, dry 100 ml
• Vegetable broth 250 ml
• Mini romaine 2 pc.
• Lemons 1 pc.
• Butter 2 tbsp

Instructions

1. 1. Rinse the pork tenderloin under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the tenderloin with salt and pepper.
4. 4. Wash the fresh herbs under running water.
5. 5. Dry the herbs thoroughly with a towel as well.
6. 6. Press the garlic clove lightly with the flat side of a knife.
7. 7. Heat the oil in a large pan over high heat.
8. 8. Place the pork tenderloin, herbs, and garlic into the hot pan.
9. 9. Fry everything for about 5 minutes until golden brown.
10. 10. Pour the honey over the meat.
11. 11. Deglaze the dish with red wine.
12. 12. Add the broth.
13. 13. Bring the sauce to a boil.
14. 14. Reduce the heat to medium.
15. 15. Cover the pan.
16. 16. Let the meat cook for about 20 minutes.
17. 17. Wash the lettuce under cold water.
18. 18. Let the lettuce drain well in a colander.
19. 19. Trim the hard core at the bottom of the lettuce head thinly.
20. 20. Cut the lettuce into four quarters.
21. 21. Rinse the lemon under running water.
22. 22. Cut the lemon in half.
23. 23. Squeeze the juice out of the lemon.
24. 24. Melt the butter in a second pan over medium heat.
25. 25. Fry the lettuce hearts in the butter for about 2 minutes.
26. 26. Deglaze the lettuce hearts with the lemon juice.
27. 27. Season the lettuce hearts to taste.
28. 28. Remove the lettuce hearts from the pan and set them aside.
29. 29. Remove the pork tenderloin from the first pan.
30. 30. Slice the meat into even slices.
31. 31. Taste the honey-herb sauce one more time.
32. 32. Plate the meat, sauce, and lettuce hearts.

Nutrition per serving

• kcal: 432
• Protein: 32 g · Fett/Fat: 24 g · Carbs: 18 g