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35 min
€3.20
2 plates
Dinner
Nutrition per person
560 kcal
50
18
38
Carbs (g)
Fat (g)
Protein (g)
Pork Tenderloin with Buckwheat and Mushroom Sauce
2 plates
Serving size:
Time to prepare:
35 min
Cost per person:
€3.20
Energy per person:
Nutrition (per person):
560 kcal
50
gram carbs
18
gram fat
38
gram protein
Ingredients
Substitutions
• 350 grams pork tenderloin, trimmed and sliced into 2 centimeter medallions
• 150 grams buckwheat groats
• 300 milliliters water or stock (for buckwheat)
• 250 grams mushrooms, sliced
• 1 small onion, finely chopped
• 1 table spoon butter
• 1 table spoon oil
• 2 table spoons sour cream (optional, for the sauce)
• Salt and black pepper
• Pork tenderloin: beef sirloin strips or chicken breast.
• Buckwheat: barley groats (kasza jęczmienna) or rice.
• Sour cream: natural yogurt.
Allergens
Dairy (butter, sour cream)
1. Rinse buckwheat. Bring water or stock to a boil with a pinch of salt, add buckwheat, cook on low with a lid until tender and dry (about 15 minutes). Rest 5 minutes.
2. Season pork medallions with salt and black pepper.
3. Heat oil in a wide pan on high. Sear pork 2 minutes per side until lightly browned and just cooked. Remove to a warm plate.
4. In the same pan, reduce to medium, add butter and onion, cook until soft. Add mushrooms and cook until golden and most liquid evaporates.
5. Stir in sour cream (if using), a splash of water if needed, and season. Return pork to the pan for 1 minute to warm through.
6. Fluff buckwheat with a fork.
How to make
Serving tip
Serve pork and mushroom sauce over warm buckwheat. Sprinkle with chopped parsley.
Alenka's note
“Lean pork and nutty buckwheat — comfort that does not weigh you down.”
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