Two weeks off, a festive season with guests and the last month of pregnancy: a valid excuse to indulge. I even baked a honey cake.
Tonight: a pork tenderloin in puff pastry and winter veggie curry with lentils, served with lettuce.
For the pork, you`ll need a piece of tenderloin, an onion, a package of puff pastry dough (not a healthy option, just for the occasion), salt, pepper, sugar, and thyme. Chop an onion and fry in some oil with sugar, salt, pepper and thyme. Spread over the dough. Fry the pork from all sides to seal the juices and wrap in the dough. Cover with foil and bake in the oven until cooked through.
Winter veggie and lentil curry: will work with any vegetables you have. I used carrots, parsnips, sweet potatoes, potatoes and celery root. Cut the vegetables into bite-size pieces. Chop an onion and a couple of garlic gloves. Fry each veggie (except potatoes) in a teaspoon of butter, then put in a pot and cover with stock. When boiling, add a couple of spoons of curry paste. Since I had red lentils that only need 10 minutes of cooking, I added them shortly before the vegetables became soft.