QUINOA WITH PORK TENDERLOIN, SOUR CREAM & 'JOUR DE FÊTE'
INGREDIENTS FOR 4 PEOPLE:
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PREPARATION:
Step 1: quinoa
cook the quinoa in 2L boiling water with 2g salt, 1g pepper, 1 chicken bouillon cube, 2g cumin, and 1g ras el hanout for an average of 12 to 14 minutes (see quinoa packaging, may vary by brand), drain and let it drain
Step 2: Jour de Fête beer cream
chop the 15g garlic, 40g chives, 30g spring onion, 25g flat-leaf parsley, and 100g Parmesan cheese into small pieces and put them in a measuring cup along with the cashews, Jour de Fête, and lime juice mix these into a homogeneous mass (like pesto) then gently mix in the sour cream and season with pepper and possibly more salt to taste
Step 3: pork tenderloin
brown the pork tenderloin on all sides in a hot pan with butter and season the pork tenderloin with pepper and nutmeg then wrap the pork tenderloin in the breakfast bacon and cook the pork tenderloin for 12 to 14 minutes in the oven at 180°C
Step 4: finishing quinoa
mix the drained quinoa with 3g cumin, 1.5g ras el hanout, 20g olive oil, pepper, and salt to taste. Chop 10g chives, 5g flat-leaf parsley, and 20g spring onion finely and mix into the quinoa. Also, chop the red onion finely and cut the cherry tomatoes into 4 pieces, mix these into the quinoa
Step 5: Slice the pork tenderloin into slices of +- 2cm. Place the quinoa in a ring on a plate, press firmly, draw a line on the plate next to the quinoa with the Jour de Fête cream, arrange the pork tenderloin on the plate and garnish the plate with 10g finely chopped chives and beautiful lettuce leaves.
Enjoy your meal and happy cooking!
Special thanks to:
Theatercafé Mortsel
Heilig-Kruisstraat 16/B
2640 Mortsel
T 03 440 60 67