Pork Tenderloin in Mustard Sauce

This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. I marinate this high-quality pork tenderloin (better living 2 stars) with coarse mustard and then sear it until golden brown. I serve it with a traditional potato salad in a healthy guise: my version is made from steamed potatoes and is packed with green vegetables, such as green beans, peas, steamed celeriac, and spinach. I finish the salad with crispy bacon bits and a refreshing yoghurt lemon dressing with fresh tarragon and parsley. The accompanying mustard sauce is made from homemade jus de veau and French mustard. Enjoy your meal!

Bacon, Pork Tenderloin, celeriac, green beans, runner beans, peas, spinach, spring onion, garlic, potato, lemon, fresh tarragon, parsley, thyme, cream, yoghurt, Dijon mustard, coarse mustard, beef stock, honey, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Warm the pork tenderloins with the mustard sauce loosely covered for 2 minutes. Check if the meat is warm enough; if not, heat a little longer. Serve with the potato salad (cold).

Oven — 200°C, 12-20 minMarleen's choice

Warm the pork tenderloins with the mustard sauce covered with an ovenproof plate or aluminium foil for 12-15 minutes. Check if the meat is warm enough; if not, heat a little longer. Serve with the potato salad (cold).

Energy133,18 kcal

Protein6,91 g

Fat7,01 g

of which saturated1,41 g

Carbohydrates8,8 g

Dietary fibre2,49 g

Salt0,72 g

Average weight: 540 g