200°C · 15-25 minAllergens
Lactose
Selderij
Sulfiet
MosterdPork Tenderloin with Savoy Cabbage
The star of the dish is golden-brown fried pork tenderloin (better life 2 stars), wonderfully tender and juicy. Accompanying this, I prepare a classic mustard sauce with reduced red port and red wine, roasted baby potatoes in their skins, and braised savoy cabbage with green beans and crispy bacon. A delightful traditional feast!
Pork Tenderloin with Savoy Cabbage
Pork tenderloin (Beemsterlant's pig, better life 2 stars), bacon, green cabbage, pointed cabbage, green beans, white onion, garlic, baby potatoes in their skins, thyme, yoghurt, coarse mustard, red port, red wine, sherry PX, honey, homemade veal stock (contains celery), butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the pork tenderloin with the mustard sauce loosely covered for 2 minutes (1 person) to a maximum of 3 minutes (2 or more persons). Do not heat for too long, otherwise the meat will become tough in the microwave. Heat the baby potatoes and savoy cabbage covered for 3-4 minutes (1 person) and 5-6 minutes (2 or more persons).
Oven — 200°C, 15-25 minMarleen's choice
Preheat the pork tenderloin in the mustard sauce covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20 minutes (2 or more persons). Check that the meat is heated through, but do not overheat it as it will become tough. Heat the baby potatoes and savoy cabbage covered for 15-20 minutes (1 person) and 25 minutes (2 or more persons).