Pork chop and tenderloin with pea puree for one serving

Name: Pork chop and tenderloin with pea puree for one serving - Elodia L.
Ingredients: For the steak: 165g pork chop without bone; 120g pork tenderloin; wine; thyme; oil; bay leaves; peppercorns. Optional: 1; 2 sausages and 1 potato. For roasted potatoes: oil; salt; pepper; rosemary; paprika; garlic. For pea puree: 200g peas; 30g butter; cooking cream; salt; pepper. Decoration: baby carrots; sweet potato/orange chips; and pea pods.

Meat - Pork chop and tenderloin with pea puree for one serving by Elodia L. - Recipia

Pork Chop and Tenderloin with Pea Purée - A Delicious and Comforting Recipe When it comes to meat dishes, few can equal the flavor and texture of a well-cooked steak. This recipe for pork chop and tenderloin with pea purée is an excellent choice for a special dinner or a family meal. The combination of flavors, the smooth texture of the pea purée, and the crunch of roasted potatoes make this dish an unforgettable culinary experience. Let’s get started! Preparation Time: - Active Time: 30 minutes - Cooking Time: 55 minutes - Total Time: 1 hour and 25 minutes - Servings: 2 Ingredients For the steak: - 165 g boneless pork chop - 120 g pork tenderloin - 50 ml white wine - 1-2 sprigs of fresh thyme - 2 bay leaves - 1-2 peppercorns - 1 tablespoon olive oil - (Optional) 1-2 sausages for extra flavor - (Optional) 1 potato, diced For the roasted potatoes: - 2 large potatoes - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon pepper - 1 teaspoon sweet paprika - 1 sprig of fresh rosemary - 2 cloves of garlic, chopped For the pea purée: - 200 g peas (fresh or frozen) - 30 g butter - 50 ml cooking cream - Salt and pepper to taste Garnish: - Baby carrots (or sliced carrots) - Sweet potato or orange chips - Fresh pea pods for a vibrant look Preparation Step 1: Preparing the meat 1. Start by cutting the pork chop and tenderloin. Generously season the meat with salt and pepper to enhance the flavors. 2. In a heated skillet, add the olive oil and, when hot, place the meat in. Sauté for 3-4 minutes on each side until nicely browned and its color changes. Turn off the heat and remove the meat from the skillet, setting it aside for now. Step 2: Cooking the meat in the oven 1. In a larger baking dish, add the meat, bay leaves, thyme, pepper, and wine. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 25 minutes. 2. If you choose to add sausages, now is the time to add them to the dish to infuse flavor with the meat. Step 3: Preparing the potatoes 1. Meanwhile, boil the potatoes in their skins in salted water until soft, about 20 minutes. 2. Once cooked, drain them and let them cool slightly. Peel and cut them into quarters. Place them in a dish, add the oil, paprika, thyme, salt, and pepper. Gently massage them to coat evenly with the spices. 3. Place the dish in the oven at 200°C for 25-30 minutes until they become golden and crispy. Step 4: Preparing the pea purée 1. In another pot, boil the peas with a little salt for 5-7 minutes until soft. You can also add some carrots if you like, to enhance the color and flavor. 2. After the peas are cooked, drain the water (keeping a few peas for garnish) and place the peas in a blender. Add the butter and cream, blending until you achieve a smooth paste. If you want a finer purée, you can also pass it through a sieve. 3. Place the purée in a non-stick skillet and gently heat it, adding salt and pepper to taste. Step 5: Carrots and sauce 1. In a skillet, melt a little butter and add the baby carrots. Sauté them for a few minutes with a pinch of salt and curry until they become slightly golden. 2. Check if the meat is cooked (it should be juicy but not pink inside) and take it out of the oven. Let it rest for a few minutes before slicing. 3. For the sauce, in the skillet where you cooked the meat, add the wine and a cube of butter, mixing well with a wooden spatula to loosen any bits stuck to the bottom of the pan. Let it simmer until the sauce thickens, then strain it. Step 6: Assembling the plate 1. On a deep plate, place a generous layer of pea purée, and on top, arrange the sliced pork chop and tenderloin. 2. Add the crispy potatoes, sautéed baby carrots, and garnish with pea pods and sweet potato chips. Serving Suggestions and Variations For an extra flavor boost, you can serve this dish with a glass of dry white wine or a fresh fruit-based cocktail. A green salad with lemon dressing can perfectly complement the meal, bringing a contrast of textures and flavors. Nutritional Information This dish is a good source of protein due to the pork, while the pea purée provides an important intake of fiber and vitamins. Depending on servings and additional ingredients, a portion can contain approximately 600-700 calories. Frequently Asked Questions 1. Can I use chicken instead of pork? Absolutely! This recipe can easily be adapted to chicken, which will require a shorter cooking time. 2. How can I make the pea purée even creamier? Adding an extra amount of cream or a splash of milk can make the purée creamier. 3. What other vegetables can I use for the side? Baby carrots can be replaced with asparagus, zucchini, or even cauliflower, all excellent for adding color and nutrients. 4. How can I keep the meat juicy? It’s important to let the meat rest after taking it out of the oven, allowing the juices to redistribute, keeping the meat juicy. Personal Story I fondly remember the evenings spent with family when my mother cooked this recipe every week. The aroma of the roasted meat and pea purée filled the whole house, and every meal was a celebration. I hope you also enjoy this culinary experience and create beautiful memories with your loved ones! Now, dear cooking enthusiasts, all that’s left is to put on your apron and unleash your creativity in the kitchen! Bon appétit!

Category: Meat Author: Elodia L. Views: 1 Date: 04.10.2024

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Meat - Pork chop and tenderloin with pea puree for one serving by Elodia L. - Recipia 1

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