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RECIPES
| Calories | 114,5 Kcal |
| Fat | 3,95 g |
| of which saturated fat | 1,51 g |
| Carbohydrates | 12,3 g |
| of which sugar | 5,22 g |
| Proteins | 7,64 g |
| Salt | 0,04 g |
| Calories | 114,5 Kcal |
| Fat | 3,95 g |
| of which saturated fat | 1,51 g |
| Carbohydrates | 12,3 g |
| of which sugar | 5,22 g |
| Proteins | 7,64 g |
| Salt | 0,04 g |
Squeeze oranges and cut the prunes in half, lengthwise. Place prunes in the juice. In a pot, place rice with water and a pinch of salt. 2 cups of water for each cup of rice. Cover and bring to a boil. Reduce the heat to a minimum and let simmer for 10-15min or until the water has been absorbed. Turn off the heat and set aside with lid on. Bring water to a boil. Add a pinch of salt and beans and wait until it boils again. Remove and leave in the water for 3 min. Drain and set aside covered. Make the glaze by mixing soy sauce with honey. Heat oil in the same frying pan and fry onion until golden. Add hazelnuts and plums with juice. Stir and let the liquid reduce slightly, for approx. 1-2 min. Slice pork tenderloin into 2-3 cm pieces and add them to the sauce. Cover the frying pan and bring to a boil over medium-low heat. After 2 min, turn the pork medallions over and cook for another 2 min until the meat is fully cooked. Season with salt and pepper. Serve with rice, beans and sauce. Squeeze oranges and cut the prunes in half, lengthwise. Place prunes in the juice. In a pot, place rice with water and a pinch of salt. 2 cups of water for each cup of rice. Cover and bring to a boil. Reduce the heat to a minimum and let simmer for 10-15min or until the water has been absorbed. Turn off the heat and set aside with lid on. Bring water to a boil. Add a pinch of salt and beans and wait until it boils again. Remove and leave in the water for 3 min. Drain and set aside covered. Make the glaze by mixing soy sauce with honey. Heat oil in the same frying pan and fry onion until golden. Add hazelnuts and plums with juice. Stir and let the liquid reduce slightly, for approx. 1-2 min. Slice pork tenderloin into 2-3 cm pieces and add them to the sauce. Cover the frying pan and bring to a boil over medium-low heat. After 2 min, turn the pork medallions over and cook for another 2 min until the meat is fully cooked. Season with salt and pepper. Serve with rice, beans and sauce.Cooking step by step
Mise en place:
Slice onion thinly and cut hazelnuts in half.
Remove the ends of the green beans. 
The rice:
The beans:
The pork tenderloin I:
Heat oil in a frying pan and sear the pork tenderloin over medium-high heat on all sides until golden.
Lower the heat. “Paint” the meat with the glaze, turn it around in the pan until it is glazed (not burned), 1-2min. Set aside on a plate and cover with a lid or another plate to keep it warm. 
The sauce:
In a glass, mix water with cornstarch. 150ml of water for each tablespoon of cornstarch. Add little by little to the pan, stirring, until the sauce begins to thicken.
You’ll not use all the mixture. 
The pork tenderloin II:
Cooking
step by stepMise en place:
Slice onion thinly and cut hazelnuts in half.
Remove the ends of the green beans. 
The rice:
The beans:
The pork tenderloin I:
Heat oil in a frying pan and sear the pork tenderloin over medium-high heat on all sides until golden.
Lower the heat. “Paint” the meat with the glaze, turn it around in the pan until it is glazed (not burned), 1-2min. Set aside on a plate and cover with a lid or another plate to keep it warm. The sauce:
In a glass, mix water with cornstarch. 150ml of water for each tablespoon of cornstarch. Add little by little to the pan, stirring, until the sauce begins to thicken.
You’ll not use all the mixture. The pork tenderloin II:
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