Photo: Sam Loyd
Pork tenderloin with pease pudding and baby carrots
30 ingredients
30 min
Serves 4
openrecipes
Homemade pease pudding goes perfectly with roast pork tenderloin and fresh pea purée in this light and summery dish.
Estimated Nutrition (whole recipe, rough)
1120
Calories
78g
Protein
55g
Fat
76g
Carbs
Counts 19 of 26 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100ml/3½fl oz water
- 100ml/3½fl oz white wine
- 100ml/3½fl oz white wine vinegar
- 75ml/3fl oz rapeseed oil
- 60g/2¼oz caster sugar
- 1 sprig fresh tarragon
- 1 star anise
- 5 coriander seeds
- ½ orange
- 20 baby carrots
- 125g/4½oz butter
- 3 large shallots
- 2 garlic cloves
- 2 rashers smoked streaky bacon
- 250g/9oz green split peas
- 575ml/1 pint boiling chicken stock
- small handful flatleaf parsley
- 1 tbsp olive oil
- 2 pork tenderloin, fully trimmed
- 25g/1oz butter
- 1 sprig fresh rosemary
- 1 lemon
- 1 punnet pea shoots
- 3-4 tbsp rapeseed oil
- knob of butter
- 1 large shallot
- 400g/14oz frozen peas
- 275ml/½ pint hot milk
- 1 garlic
- 8 fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes