Pork Tenderloin with Apple Jicama Slaw Recipe

Name: Pork Tenderloin with Apple Jicama Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log; 1 pound shallots, julienned; 1 ounce garlic, rough chop; 3 cups water + tablespoon chicken base disolved; 2 ounce butter; 1 pound jicama, julienned; 1 red onion, julienned; 1 green apple, julienned; 40 cilantro leaves (whole); 1/2 cup lemon juice; 1/2 cup olive oil

Servings: persons

4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log
1 pound shallots, julienned
1 ounce garlic, rough chop
3 cups water + tablespoon chicken base disolved
2 ounce butter
1 pound jicama, julienned
1 red onion, julienned
1 green apple, julienned
40 cilantro leaves (whole)
1/2 cup lemon juice
1/2 cup olive oil

1
Season the tenderloin with salt and pepper, and place on the grill to cook for about seven minutes on each side.
2
Allow the tenderloin to rest for ten minutes.
3
Meanwhile, saute the shallots, garlic, with the butter in a large pan until caramelized.
4
Place in a food processor and puree with water/stock until nappe consistency.
5
Combine the jicama, green apple, red onion, cilantro, and toss with the lemon juice an olive oil.
6
Season with salt and pepper to taste.
7
To serve cut the pork into 5 slices and pour two tablespoons of gravy on each slice.
8
Add half a cup of slaw on the side.

1178

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log, 1 pound shallots, julienned, 1 ounce garlic, rough chop, 3 cups water + tablespoon chicken base disolved, and more.

Yes, Pork Tenderloin with Apple Jicama Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Tenderloin with Apple Jicama Slaw

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