Pink roasted pork fillet on pepper sauce with pilaf rice and Romanesco florets

Pink Roasted Pork Tenderloin with Pepper Sauce, Pilaf Rice, and Romanesco Florets

Servings:

4 servings

Calories per serving:

approx. 550 calories

Preparation time:

60 minutes

Ingredients for the pink roasted pork tenderloin:

• 4 pork tenderloin steaks (about 150g each)
• Salt and pepper to taste
• 2 tbsp olive oil

Preparation of the pink roasted pork tenderloin:

1. Season the pork tenderloin steaks with salt and pepper.
2. Heat the olive oil in a pan and fry the steaks on both sides for about 3 minutes until pink. Keep warm afterwards.

Ingredients for the pepper sauce:

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200ml beef broth
• 100ml cream
• 2 tbsp green peppercorns, crushed
• Salt and pepper to taste

Preparation of the pepper sauce:

1. Sauté onion and garlic in the same pan until translucent.
2. Add beef broth and let it simmer briefly.
3. Add cream and bring to a boil.
4. Stir in the peppercorns and season with salt and pepper.

Ingredients for the pilaf rice:

• 200g basmati rice
• 400ml chicken broth
• 1 onion, finely chopped
• 2 tbsp butter
• Salt and pepper to taste

Preparation of the pilaf rice:

1. Wash the basmati rice under running water until the water runs clear.
2. Heat the butter in a pot and sauté the onion until translucent.
3. Add the washed rice and sauté briefly.
4. Add chicken broth, bring to a boil, then cover and simmer on low heat for about 15-20 minutes until the rice is cooked.
5. Season with salt and pepper.

Ingredients for the Romanesco florets:

• 1 romanesco, cut into florets
• 2 tbsp olive oil
• Salt and pepper to taste

Preparation of the Romanesco florets:

1. Drizzle the romanesco florets with olive oil and season with salt and pepper.
2. Fry the florets in a pan over medium heat until lightly browned and still crisp.

Decoration:

Garnish the dish with fresh herbs like parsley or thyme for an appealing look.

Serving tips:

Serve the pink roasted pork tenderloin with the pepper sauce, pilaf rice, and romanesco florets on pre-warmed plates for a perfect taste experience.

The creation by Egon and Peter: The origin

Egon and Peter, experienced chefs, developed this recipe to combine the tender texture of the pork tenderloin with the aromatic spice of the pepper sauce and the delicate side of pilaf rice and romanesco florets. The result is a truly impressive taste experience. Tips: you can also roast the pork tenderloin whole and then slice it.