Pork tenderloin with tomato and habanero sauce
- Main dish
- 30 min. preparation
Bring the wonderful flavours of Italy to the table. Prepare this Italian classic of pork tenderloin served with basil, tomato and habanero chilli peppers.
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Ingredients
Pork tenderloin with tomato and habanero sauce
Kitchen tools
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Preparation method
- Halve the sweet pepper and remove the seeds and stalk. Slice the flesh into small chunks. Finely chop the onion and slice the tomato into cubes.
- Heat 2 tbsp of olive oil in a saucepan. Fry the sweet pepper and onion on a medium heat for approx. 3 minutes until soft. Press the garlic, add to the pan and fry for 3 minutes. Add tomato purée and paprika powder and simmer for another 3 minutes on a low heat.
- Roughly chop the basil. Pour 150 ml of water into the pan and add the basil and tomato. Leave to simmer for 12 minutes. Blend the sauce into a smooth purée with the hand blender. If you wish, pour the sauce through a sieve. Season to taste with salt and pepper.
- Separate 2 eggs. Beat these egg yolks with the other 2 eggs. Add the cheese. Halve the habanero chillies lengthwise. Remove the seeds and finely chop the flesh. Add to the beaten egg mixture.
- Halve the pork tenderloin. Season with pepper and a little salt. Heat the rest of the olive oil in a non-stick-frying pan. Dip the meat into the egg mixture. Fry on a medium to low heat for approx. 12 mins. until golden brown on the outside and just pink inside. Turn them regularly. Serve the pork tenderloin with the tomato-habanero sauce.
Nutrition value per person/bite
- Energy
- 545 kcal
- Protein
- 46 g
- Fat
- 37 g
-
- Saturated
- 10 g
- Carbohydrate
- 6 g
-
- Sugars
- 5 g
- Fibers
- 2 g
