In the kitchen with MyTrela

Pork tenderloin with pineapple, pepper and leek on lettuce

Pork slices are marinated with wine vinegar, soy sauce, tomato purée and ancho chilli. Pineapple goes into the pan after the vegetables soften, while lettuce forms the serving base.

1 serving

Pork tenderloin with pineapple, pepper and leek on lettuce — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Pork tenderloin120 g
  • Olive oil10 g
  • Wine vinegar10 g
  • Soy sauce5 g
  • Tomato purée15 g
  • Water45 g
  • Dried ancho chilli3 g
  • Rapeseed oil10 g
  • Leek25 g
  • Red pepper75 g
  • Pineapple80 g
  • Salt1 g
  • Black pepper1 g
  • Iceberg lettuce20 g
  • Olive oil5 g

Preparation

  1. Slice tenderloin. Combine the olive oil intended for the marinade with wine vinegar, soy sauce, tomato purée, 3 tablespoons water and the listed seasonings. Coat meat with marinade and refrigerate for about 1 hour.
  2. Heat rapeseed oil and fry meat on each side. Add chopped leek and pepper and fry until vegetables are tender.
  3. Add diced pineapple, pour in the marinade and cook for 2 minutes. Season to taste with salt and pepper.
  4. Serve on iceberg lettuce leaves and drizzle with the separately listed olive oil intended for serving.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.