Coconut-Braised Pork Tenderloin with Serrano Pepper and Rutabaga
Autor: Andrii M.
- Brukiew3 szt.333 kcal
- Łój wołowy42 g379 kcal
- Papryka serrano2 szt.4 kcal
- Płatki chili2 g6 kcal
- Płatki drożdżowe7 g27 kcal
- Polędwiczka wieprzowa142 g155 kcal
- Sól7 g0 kcal
- Tofu134 g102 kcal
- Wasabi73 g80 kcal
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Provençal-inspired comfort food: tender pork tenderloin paired with serrano pepper and rutabaga and tofu, finished with wasabi root and a hit of chili flakes and nutritional yeast. 1. Pat the pork tenderloin dry and season with salt, chili flakes and nutritional yeast. 2. Heat beef tallow in a heavy pan and pan-fry the pork tenderloin until it develops a deep golden crust, about 22 minutes. 3. Add serrano pepper and rutabaga to the pan and cook until just tender, stirring in wasabi root for fragrance. 4. Cook the tofu separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.