Allergens
Lactose
Selderij
Ei
Sulfiet
MosterdPork Tenderloin in Mustard Sauce
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 dressed healthily: my version is made from steamed potatoes and packed with green vegetables, such as green beans, peas, steamed celeriac, and spinach. I add crispy bacon bits and a refreshing yoghurt lemon dressing with fresh tarragon and parsley to the salad at the end. 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, fresh tarragon, parsley, thyme, cream, yoghurt, Dijon mustard, coarse mustard, chicken stock, apple juice, honey, balsamic vinegar, 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
Heat the pork tenderloins with the mustard sauce loosely covered for 2 minutes (1 person) 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
Preheat 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
