Pork tenderloin with potatoes and peas

Pork tenderloin with potatoes and peas

8 ratings

Stephan, working father


„It’s our family’s favorite dish on Sundays! It has never been easier to prepare than in our new steam oven.“

Difficulty

Easy 👌
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g
pork tenderloin
750 g
potatoes (waxy)
300 g
peas (frozen)
3 tbsp
olive oil
3 tbsp
mustard (divided)
200 ml
meat stock
50 ml
cream
1 tsp
potato starch
salt
pepper
Metric
Imperial
  • 600 g pork tenderloin
  • 750 g potatoes (waxy)
  • 300 g peas (frozen)
  • 3 tbsp olive oil
  • 3 tbsp mustard (divided)
  • 200 ml meat stock
  • 50 ml cream
  • 1 tsp potato starch
  • salt
  • pepper

Utensils

  • 2 perforated steam cooking containers
  • vegetable peeler
  • unperforated steam cooking container
  • steam oven
  • large bowl
  • whisk
  • small saucepan
  • cutting board
  • knife

Enjoy with

Riesling
Full of wonderful acidity you can't go wrong with this white wine for this dish!

Nutrition per serving

Cal
603
Protein
46g
Fat
28g
Carb
40g

Step 1/4

Peel and halve potatoes. Transfer to cooking container and steam at 100°C/210°F for approx. 20 min.
  • 750 potatoes
  • perforated steam cooking container
  • vegetable peeler
  • steam oven
  • cutting board
  • knife

Peel and halve potatoes. Transfer to cooking container and steam at 100°C/210°F for approx. 20 min.

Step 2/4

Mix olive oil, some of the mustard, salt, and pepper in a large bowl. Cut pork tenderloin into equal-sized pieces and add to bowl. Toss to coat. Transfer to cooking container and steam at 100°C/210°F for approx. 15 min.
  • 3 tbsp olive oil
  • 2 tbsp mustard
  • 600 pork tenderloin
  • salt
  • pepper
  • unperforated steam cooking container
  • large bowl

Mix olive oil, some of the mustard, salt, and pepper in a large bowl. Cut pork tenderloin into equal-sized pieces and add to bowl. Toss to coat. Transfer to cooking container and steam at 100°C/210°F for approx. 15 min.

Step 3/4

Add meat stock, cream, and remaining mustard to a small saucepan set over medium heat. Mix starch with some water, add to saucepan and bring to boil. Season with salt and pepper and keep warm on low heat until remaining ingredients are ready to be served.
  • 200 ml meat stock
  • 50 ml cream
  • 1 tbsp mustard
  • 1 tsp potato starch
  • whisk
  • small saucepan

Add meat stock, cream, and remaining mustard to a small saucepan set over medium heat. Mix starch with some water, add to saucepan and bring to boil. Season with salt and pepper and keep warm on low heat until remaining ingredients are ready to be served.

Step 4/4

Transfer peas to cooking container and steam at 100°C/210°F for approx. 2 min. Serve pork tenderloin, potatoes, and peas with sauce. Enjoy!
  • 300 peas
  • steam oven
  • perforated steam cooking

Transfer peas to cooking container and steam at 100°C/210°F for approx. 2 min. Serve pork tenderloin, potatoes, and peas with sauce. Enjoy!