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🥗 Crispy Pork Tenderloin Strips with Spinach Rice, Tzatziki, and Cucumber-Mint Salad

609 kcal · 30 min · 4 servings

Crispy Pork Tenderloin Strips with Spinach Rice, Tzatziki, and Cucumber-Mint Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork tenderloin under cold water and pat it completely dry with a kitchen towel.
  2. 2. Cut the tenderloin into even strips.
  3. 3. Halve the shallots, peel them, and slice them into thin strips.
  4. 4. Peel the garlic and chop it finely.
  5. 5. Place half of the shallots and the chopped garlic into a bowl.
  6. 6. Add the meat strips, salt, paprika powder, and 2 tablespoons of oil.
  7. 7. Mix everything well and let the mixture rest briefly to allow the flavors to infuse.
  8. 8. Place the rice in a pot and cover it with 700 milliliters of salted water.
  9. 9. Bring the water to a boil.
  10. 10. Reduce the heat to low to medium and cook the rice for about 15 minutes with the lid on.
  11. 11. Peel the cucumber and cut off the ends.
  12. 12. Grate one-third of the cucumber coarsely into a bowl.
  13. 13. Sprinkle the grated cucumber pieces with salt and mix them well.
  14. 14. Let the salted cucumbers sit for a short time.
  15. 15. Wash the spinach thoroughly.
  16. 16. Spin the spinach dry in a salad spinner.
  17. 17. Heat 2 tablespoons of butter in a pan over medium heat.
  18. 18. Sauté the remaining shallots for about 2 minutes until translucent.
  19. 19. Add the dry spinach to the pan and season with salt.
  20. 20. Cook the spinach for about 2 minutes until it has wilted.
  21. 21. Remove the spinach from the pan and place it on a plate.
  22. 22. Clean the pan thoroughly.
  23. 23. Rinse the lemon under hot water.
  24. 24. Grate about 2 teaspoons of lemon zest finely.
  25. 25. Halve the lemon.
  26. 26. Squeeze the juice from one lemon half.
  27. 27. Squeeze the grated cucumber pieces well to remove the liquid.
  28. 28. Place the squeezed cucumbers back into the same bowl.
  29. 29. Add yogurt, some of the remaining garlic, 2 tablespoons of lemon juice, and the lemon zest.
  30. 30. Mix the ingredients for the tzatziki well.
  31. 31. Season the tzatziki with salt and pepper to taste.
  32. 32. Heat 2 tablespoons of oil in the cleaned pan over high heat.
  33. 33. Sear the marinated meat for about 2 to 3 minutes until golden brown.
  34. 34. Remove the meat from the pan and clean it.
  35. 35. Wash the mint and shake it dry.
  36. 36. Pluck the mint leaves from the stems.
  37. 37. Chop the mint leaves finely.
  38. 38. Cut the remaining cucumber into approximately 0.5 centimeter cubes.
  39. 39. Place the cucumber cubes into the cleaned bowl.
  40. 40. Mix the cucumbers with the chopped mint.
  41. 41. Season the salad with a little lemon juice, salt, and sugar.
  42. 42. Fluff the cooked rice with a fork.
  43. 43. Stir 2 tablespoons of butter and the prepared spinach into the rice.
  44. 44. Finally, season the spinach rice with salt to taste.
  45. 45. Plate the meat and the spinach rice.
  46. 46. Serve the dishes with the tzatziki and the cucumber-mint salad.

Nutrition per serving