Pepper and rosemary pork tenderloin with carrots and quinoa

Ingredients

For 1 serving

• Pork tenderloin150 g
• Black pepper1 teaspoon
• Rosemary2 g
• Carrots180 g
• Quinoa50 g
• Honey1 teaspoon
• Extra virgin olive oil12 g
• Saltto taste

Method

1. Rinse the quinoa in a sieve and put it in a small pan with twice its weight of water and a pinch of salt; bring to the boil, cover and cook over low heat for 15 minutes, until the water is absorbed; turn off the heat and leave covered.
2. Meanwhile peel the carrots and cut them into sticks about 1 cm thick; heat half the oil in a frying pan over medium heat, add the carrots, honey, a pinch of salt and a splash of water and cook for 12 minutes, stirring, until tender and glossy.
3. Coarsely crush the black pepper and chop the rosemary; roll the tenderloin in the mixture, pressing well, and salt it.
4. Heat the remaining oil in another pan over medium-high heat and sear the tenderloin for 3–4 minutes, turning, until browned all over.
5. Lower to medium-low heat, cover and cook for 12 minutes, turning now and then, until just pink in the centre; rest for 3 minutes.
6. Slice the tenderloin and serve with the carrots and quinoa.