Pork
Pork Tenderloin with Chickpeas, Mushrooms and Rosemary Sauce
Pork tenderloin is a great choice when you want an elegant meal. In this recipe from chef Marcel Ihnačák, it is first seared on all sides so it seals, then briefly finished in the oven so it stays juicy. While the meat roasts, you prepare a side of chickpeas with bacon, garlic, mushrooms and cherry tomatoes, flavoured with dry white wine. A rosemary sauce with garlic and wine completes the dish.
Prep: 50 min
Servings: 4
Energy: 152 kcal per serving
Method
01.
Ideally the day before, but at least 6 hours ahead, soak the chickpeas in water. The next day, drain and rinse them, transfer to a pot with water, add a few sprigs of rosemary and bring to the boil. O…
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