Sweet and sour pork tenderloin with pineapple
- 50 g red lentils
- 250 g Pork fillet
- 1 (approx. 40 g) onion
- 1/2 red chilli pepper
- 1 jar (s) (425 ml) Baby pineapple sliced
- 1 untreated lemon
- 2 EL (10 g each) oil
- Curry
- 250 ml Vegetable stock (Instant)
- 10 g Cornstarch
- salt
- black pepper
- 1 splash of liquid sweetener
- Baby pineapple wedge, lemon balm and lemon wedges
30 minutes
light
- 1.
- Lentils in boiling waterand cook over medium heat for about 18 minutes. Then pour into a sieve and drain well. Wash the meat, pat dry and cut into thin slices.
- 2.
- Peel the onion and dice very finely. Clean and wash the chilli and cut into rings. Pour the pineapple into a colander, drain and collect the juice. Wash the lemon thoroughly and peel off the peel in fine strips.
- 3.
- Heat the oil in a pan. Fry the meat in it, turning, for about 3 minutes. Remove from the pan and set aside. Put the pineapple in the pan and fry until golden yellow, turning, remove.
- 4.
- Sauté the onion and chilli in the frying fat. Dust with curry, sweat. Deglaze with broth and 50 ml pineapple juice. Boil. In the meantime, stir in the starch and 3 tablespoons of water until smooth. Stir into the boiling broth and bring to the boil again.
- 5.
- Add the lentils, meat, pineapple and lemon peel and simmer for 2-3 minutes over low heat. Season to taste with salt, curry, pepper and sweetener. Garnish with pineapple wedge, lemon balm and lemon wedges as desired.
1 person approx.
- 430 kcal
- 1800 kJ
- 34 g protein
- 13 g fat
- 45 g carbohydrates
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