Allergens
Lactose
Selderij
Ei
Sulfiet
MosterdPork Tenderloin in Mustard Sauce
This high-quality pork tenderloin (better living 2 stars) is marinated in coarse mustard and then browned all over. I serve it with a traditional potato salad dressed healthily: my version uses steamed potatoes and is packed with green vegetables, such as green beans, sugar snap peas, steamed celeriac, and spinach. Crispy bacon bits and a fresh yoghurt lemon dressing with tarragon and parsley are added last to this salad. The accompanying mustard sauce is made from homemade jus de veau and French mustard. Enjoy your meal!
Pork Tenderloin in Mustard Sauce
bacon, pork tenderloin, celeriac, green beans, runner beans, peas, spinach, spring onion, garlic, potato, lemon [sulphites], fresh tarragon, parsley, thyme, cream [lactose, milk], yoghurt [lactose, milk], dijon mustard [sulphites], coarse mustard [sulphites], chicken stock, apple juice, honey, balsamic vinegar [sulphites], homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, dijon mustard, white wine vinegar, salt) [sulphites], pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the pork tenderloins with the mustard sauce loosely covered for 2 minutes (1 person) up to a maximum of 3-4 minutes (2 or more persons). 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
Heat the pork tenderloins with the mustard sauce covered with an ovenproof plate or aluminium foil for 12-15 minutes (1 person) to 16-20 minutes (2 or more persons). Check if the meat is warm enough; if not, heat a little longer. Serve with the potato salad (cold).
Average weight: 540 g
