Lauwwarme varkenshaas met radijs

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is a more economical cut.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often cheaper.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol, while chicken broth is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in calories and frozen herbs are often less expensive.

Preheat the oven to 400°F (200°C).

Season the pork tenderloin with salt and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C).

Remove the pork from the oven and let it rest for 5-10 minutes before slicing.

Meanwhile, trim and halve the radishes, and slice the shallots.

In the same skillet, add butter and sauté the shallots until translucent, about 2-3 minutes.

Add the radishes and cook for another 5-7 minutes until tender.

Stir in the lemon juice, mustard, honey, and vegetable broth, cooking until heated through.

Slice the pork tenderloin and arrange it on a platter with the radishes and shallots.

Garnish with fresh herbs and green onions before serving.

Cooking Techniques

Spice Level:

Allergens