RECIPES

Pork tenderloin with kale salad and cinnamon pineapple

When European explorers came across the pineapple in South America in the 17th century, they called it a pineapple because of its pinecone appearance. The scaly bumps on the outside are called “eyes.” For centuries, pineapples were so rare that only very wealthy people could afford them. Some people even rented them to display at dinner parties. The vitamins and minerals in pineapple could help shorten viral and bacterial infections and strengthen your bones.

Recipe Details

Cooking step by step

The oven:

Preheat oven to 180ºC, heat above and below.

The pork tenderloin I:

Grease an oven tray with a dash of olive oil, place thevpork tenderloin on it and sprinkle a little oil over it, season with ginger, salt and pepper.
Crush and cut half the garlic into pieces, add it to the tray.

The pork tenderloin II:

Bake 25-30min, depending on your oven. If you have a meat thermometer, the inside temperature should be 65-68ºC.
Remove from the oven and wrap in aluminum foil. Let it “rest” for 10 minutes before cutting it.

The quinoa:

Rinse quinoa. In a pot put 2.5 measures of water per 1 of quinoa, bring to a boil, add salt, pepper and boil covered for 10-12 minutes over medium-low heat until the water has been absorbed.

The salad:

Roast cashews until golden brown in a frying pan without oil, over high heat. Set aside.
Drain pineapple. Heat oil in the frying pan and sauté it. Season with cinnamon, remove from heat and cut in pieces.
Mince the remaining garlic. Chop and sauté kale with a drizzle of oil and garlic. Season with salt and pepper.

Your meal:

Make a salad mixing kale, pineapple, cashews and squeezing lime on top. Season with salt and pepper.
Slice meat and serve on a plate, accompany with salad and quinoa. Finish with a sprinkle of sesame seeds.

Cooking
step by step

The oven:

Preheat oven to 180ºC, heat above and below.

The pork tenderloin I:

Grease an oven tray with a dash of olive oil, place thevpork tenderloin on it and sprinkle a little oil over it,
season with ginger, salt and pepper.
Crush and cut half the garlic into pieces, add it to the tray.

The pork tenderloin II:

The quinoa:

Rinse quinoa. In a pot put 2.5 measures of water per 1 of quinoa, bring to a boil, add salt, pepper and boil covered for 10-12 minutes over medium-low heat until the water has been absorbed.

The salad:

Your meal:

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Calories	211,2 Kcal
Fat	8,5 g
of which saturated fat	2,9 g
Carbohydrates	11,1 g
of which sugar	3,8 g
Proteins	14,4 g
Salt	0,1 g

Calories	211,2 Kcal
Fat	8,5 g
of which saturated fat	2,9 g
Carbohydrates	11,1 g
of which sugar	3,8 g
Proteins	14,4 g
Salt	0,1 g

Pork tenderloin with kale salad and cinnamon pineapple

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

The oven:

The pork tenderloin I:

The pork tenderloin II:

The quinoa:

The salad:

Your meal:

Cooking
step by step

The oven:

The pork tenderloin I:

The pork tenderloin II:

The quinoa:

The salad:

Your meal:

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?