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Pork Tenderloin and Nectarine Sauce with Smashed Chive Potatoes and Snap Peas
Ingredients
- 340 g Pork Tenderloin
- 2 unit Nectarine
- 113 g Sugar Snap Peas or kale
- 300 g Red Potato
- 7 g Chives
- 3 tbsp Sour Cream
- 2 tbsp White Wine Vinegar
- 1 tbsp Butter
- 1 tbsp Oil
- 2 tsp Salt
- 1/4 tsp Salt and Pepper
- 1 tbsp Sugar
Chrome Extension
