Ingredients for 4 people:
For the confit:
250 g red onions
2 tablespoons butter
2-3 tablespoons grainy mustard
1 tablespoon honey mustard
salt, ground pepper
2 tablespoons chive rolls
Also:
approx. 500 g pork tenderloin
salt, pepper
4 tablespoons oil
100 g sugar snap peas
1 tablespoon butter
chives to garnish
Preparation:
1. Peel onions and dice finely. Heat butter and sauté onions for approx. 8 minutes. Stew. Put them into a bowl. Mix with both types of mustard and season with salt and pepper. Mix in chives.
2. Cut pork tenderloin into thin slices and pound until slightly flattened. Season pork tenderloin slices with salt and pepper. Fry in hot oil in portions briefly on both sides.
3. Rinse and clean sugar snap peas and cut into fine strips. Cook in salted water for about 5 minutes. Drain sugar snap peas. Add butter in small pieces and let it melt.
4. Coat fillet slices with onion confit and layer on top of each other. Garnish with chives and serve with sugar snap peas.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 313
Joule: 1310
Protein: 29,5 g
Fat: 19,3 g
Carbohydrates: 5 g
(FoodCentrale by ddp images)
