Pork tenderloin with yellow pea puree and fried onions

Tip: tap a step to mark it as done.

1. Puree

   50 min

   Rinse the peas, add 900 ml water, and cook for 45–50 minutes, until they break down. Blend with the butter, marjoram, and salt until smooth.

2. Fried onions

   10 min

   Cut the onion into thin half-moons and fry in the oil until golden.

3. Pork tenderloin

   10 min

   Pat the tenderloin dry, cut into medallions about 3 cm thick, and season with salt and pepper. Sear in the hot oil for 3–4 minutes per side. Add the butter at the end and spoon it over the meat. Let rest for 3 minutes.

4. Serve

   Divide the puree among plates, add the medallions, drizzle with the pan juices, and top with the fried onions.

Tip: Before searing, gently press the medallions with your palm so they are all the same thickness—they will cook evenly, with none left raw.

This recipe was translated from the Slovak original: Bravčová panenka s hrachovým pyré a opraženou cibuľkou