Pork Tenderloin Skillet with Vegetables

Ingredients

• 2 yellow bell peppers
• 150 g sugar snap peas
• 250 g carrots
• 150 g Mushrooms
• 1 Garlic clove
• vegetable oil
• 100 ml Orange Juice
• Salt
• ground pepper (freshly ground)
• 600 g pre‑cooked pork loin
• 2 tbsp light sesame seeds

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and white membranes, then slice into thin strips. Wash the sugar snap peas, trim them, blanch in boiling salted water for 2 minutes, drain, shock with cold water, and let dry. Peel the carrots and cut into sticks. Clean the mushrooms with a kitchen towel, quarter them.

2. 2.

   Wash the pork loin, pat dry, trim it, and slice into 1.5 cm thick medallions.

3. 3.

   Peel the garlic and finely mince it.

4. 4.

   Heat 2 tbsp oil in a skillet and sauté the vegetables with the garlic for 2 minutes, turning occasionally. Add orange juice, season with salt and pepper, and simmer for another 4–5 minutes.

5. 5.

   In a second skillet heat 2 tbsp oil again and sear the pork medallions on both sides until golden. Season with salt and pepper, place them over the vegetables, and sprinkle with sesame seeds before serving.