Pork Tenderloin with Honey-Mustard Jus
with green beans and celeriac purée
This recipe provides 281g vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
¼ piece
Celeriac
(Contains Celery)
150 g
Green beans
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
⅓ piece
Low sodium beef stock cube
½ tablespoon
Mustard
60 milliliters
Water
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a lidded pot or saucepan (see Tip).
- Peel and dice the celeriac, then boil it for 12 - 14 minutes. Drain when finished and leave the lid on to keep warm.
- Trim the ends off the green beans and cut them in half.
Tip: save time by using a kettle to boil the water.
- Heat a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 6 - 10 minutes, or until cooked to your preference (see Tip).
- Remove the pork from the pan and cover it in aluminium foil. Leave the cooking juices in the pan to use for the jus.
Tip: it's fine for the pork tenderloin to be a little rare on the inside, but you can always cook it for longer if you prefer.
- Heat a light drizzle of olive oil in a deep frying pan over high heat and fry the green beans for 1 - 2 minutes, covered.
- Deglaze with a splash of water and continue frying the green beans, covered, for another 2 minutes over medium-high heat.
- Remove the lid and fry the green beans for 5 - 7 more minutes, until the liquid has evaporated.
- Heat a frying pan without any oil over high heat. Toast the almond flakes until golden brown, then remove from the pan and set aside.
- Heat the frying pan used for the pork tenderloin over medium-high heat and add a knob of butter, the mustard, the water and crumble in the stock cube (see pantry for amounts).
- Bring to a boil and let the jus reduce over medium heat until ready to serve.
- Use an immersion blender to purée the celeriac until smooth. Warm it over a low heat if needed.
- Add mustard and butter to taste, along with salt and pepper as needed.
- Stir the honey into the jus (see pantry for amount) (see Tip).
Tip: feel free to add more honey to taste.
- Serve the celeriac purée on plates with the pork tenderloin on top.
- Serve the green beans to the side.
- Pour the jus over the beans.
- Garnish with the Grana Padano flakes and the shaved almonds.