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Pork tenderloin in creamy onion sauce with carrots and roasted potatoes

Name: Pork tenderloin in creamy onion sauce with carrots and roasted potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250 g pork tenderloin; 0.5 unit onion, cut into thin strips; 16 g honey; 2 units carrot, cut into 0.5–1 cm sticks; 4 g beef broth powder; 125 g liquid cream; 400 g potato, cut into 2–3 cm cubes; 1 teaspoon sugar; 2 tablespoons olive oil; salt; pepper

A juicy pork tenderloin accompanied by roasted potatoes and carrots with a touch of honey, all bathed in a smooth and flavorful creamy onion sauce. Perfect for a balanced and flavorful family meal.

Servings: 2
Prep: 15 min
Cook: 20 min

Ingredients

250 g pork tenderloin
0.5 unit onion, cut into thin strips
16 g honey
2 units carrot, cut into 0.5–1 cm sticks
4 g beef broth powder
125 g liquid cream
400 g potato, cut into 2–3 cm cubes
1 teaspoon sugar
2 tablespoons olive oil
salt
pepper

Instructions

Preheat the oven to 220 °C. Cut the potatoes into 2–3 cm cubes and place them on one side of a baking sheet lined with parchment paper. Add a drizzle of oil, salt, and pepper and toss to coat evenly.
Peel and cut the carrot in half lengthwise. Place the carrots in a bowl, add the honey, a drizzle of oil, salt, and pepper, and mix to coat evenly. Arrange the carrots next to the potatoes on the sheet. Bake the vegetables for 25–30 minutes until tender. Stir halfway through cooking.
In a pan, heat a drizzle of oil over medium-low heat. Season the tenderloin with salt and pepper and brown it for 1–2 minutes on each side. Remove and set aside.
In the same pan, heat another drizzle of oil over medium-low heat. Add the onion, a pinch of salt, and cook, stirring regularly, for 8–10 minutes until it starts to brown. Stir in the sugar and cook for another 1–2 minutes. Add the cream and the beef broth, bring to a boil, then simmer over low heat for 2–3 minutes until the sauce thickens. Season with salt and pepper to taste.
Return the tenderloin to the pan with the sauce and cook over low heat for 1–2 minutes, turning halfway through cooking to coat evenly.
Serve the honey-glazed carrots and roasted potatoes on plates. Place the tenderloin alongside and spoon the remaining onion sauce over it.

Nutrition (per serving)

Calories: 663 kcal
Protein: 36 g
Carbohydrates: 65 g
Fat: 29 g
Fiber: 5 g