Pork Tenderloin with Creamy Mustard Sauce
with green beans, fried carrot and potato
This recipe provides 290 grams vegetables per portion.
Tags:
High Protein
•Low Carb
•Quick & Healthy
Allergens:
Mustard
•Soy
•Barley
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Potatoes
½ piece
Yellow carrot
150 g
Green beans
½ piece
Red onion
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
5 g
Fresh curly parsley
(May be present Celery)
5 milliliters
Worcestershire sauce
(Contains Mustard, Soy, Barley)
50 milliliters
Heavy cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
¼ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2400 kJ
Calories574 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate35 g
Sugar6.7 g
Dietary Fiber12.9 g
Protein34.4 g
Salt1.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Bring plenty of water to a boil in a lidded pot or saucepan for the green beans (see Tip).
- Wash the potatoes. Cut the potatoes and carrots into 0.5cm thick slices.
- Heat a drizzle of olive oil in a deep frying pan with a lid over medium-high heat, then fry the potatoes with the lid on for 5 minutes. Add the carrot, put the lid back on and fry for another 5 minutes, then take the lid off and fry for 10 - 15 more minutes, tossing regularly.
Tip: save time by using a kettle to boil the water.
2
- Trim the ends off the green beans. Finely chop the onion.
- Put the green beans in the pot and boil for 4 - 6 minutes, until they're cooked but still have a little bit of bite. Drain when finished and set aside with the lid on.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes, or until cooked to your preference. Take the meat out of the pan when finished and let it rest under aluminium foil.
- Leave the cooking juices in the pan to use later.
3
- Fry the onion in the pan used for the pork for 3 minutes.
- Finely chop the curly parsley in the meantime.
- Add the Worcestershire sauce, cream, butter and mustard (see pantry for amounts) and half of the parsley to the onion.
- Stir everything together, then let the sauce thicken and reduce for 2 - 3 minutes. Season with salt and pepper to taste.
4
- Slice the pork tenderloin and serve it on plates, with the potato, carrot and green beans to the side.
- Pour the creamy mustard sauce over the pork and green beans.
- Garnish with the rest of the curly parsley.