Coconut-Braised Pork Tenderloin with Serrano Pepper and Rutabaga
- Beef tallow42 g379 kcal
- Chili flakes2 g6 kcal
- Nutritional yeast7 g27 kcal
- Pork tenderloin142 g155 kcal
- Rutabaga3 piece333 kcal
- Salt7 g0 kcal
- Serrano pepper2 piece4 kcal
- Tofu134 g102 kcal
- Wasabi root73 g80 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.