Green Protein Bowl with Herbed Marinated Pork fillet and Tahini Dressing
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 25 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the pork
- 1 pork fillet 400g
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- 1 tsp Maldon sea salt flakes 250g
- ½ tsp Maldon crushed pepper 50g
- Ingredients for the salad
- 1 bowl of Ardo Edamame soybeans 1kg
- 1 bowl of Ardo whole beans 1kg
- 1 pack Alion rocket & spinach salad baby 100g
- 1 pack Alion cocktail cucumbers 500g thinly sliced
- 1 bunch fresh coriander leaves only*
- Ingredients for the sauce
- 3 tbsp tahini 350g
- ½ pack of avocado slices 500g
- 1 bowl of parsley leaves
- 4 tbsp lemon juice
- 6 tbsp water
- 2 tbsp Village Olive Oil Koroneiki variety 1L
- ½ tsp Maldon sea salt flakes 250g
- 1/3 tsp Maldon crushed pepper 50g
METHOD
1. Clean the pork tenderloin from the excess fibers and place it in a bowl.
2. Finely chop the fresh herbs and add them to the bowl with the pork tenderloin, season with salt and pepper and add the olive oil. Stir and let the meat marinate for a while.
3. Meanwhile, in a bowl, place the salad on the bottom and the rest of the ingredients on top, one by one. For the sauce, put all the ingredients in a blender and grind them for 2 minutes.
4. Place a non-stick pan over medium heat and sear the pork for two minutes on each side until well browned.
5. Remove from the heat and bake in a preheated oven at 190°C for 8 minutes.
6. Cut into slices of about one centimetre and serve over the salad with the prepared tahini sauce.
7. Reduce heat and add cream. Stir and cook for 5 minutes.
Kali Orexi!
*This product is not available at foodhaus stores
SHOP THE RECIPE
