Pork Tenderloin with Roast Endive & Creamy Mustard Sauce
with salad and Parmigiano Reggiano
This recipe provides 270g 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
1 piece
Tomato
1 piece
Endive
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
2 pinch
Nutmeg
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
1 piece
Garlic
20 g
Arugula & lamb's lettuce
100 milliliters
Heavy cream
(Contains Milk)
Not included in your delivery
1 tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
½ tablespoon
Mustard
⅓ piece
Low sodium chicken stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Boil plenty of water in a pot or saucepan for the endive.
- Dice the tomato. Cut the endive into quarters lengthways, leaving the base intact so the leaves stay together.
- Boil the endive for 30 seconds to 1 minute, then drain in a colander.
- Transfer the endive to an oven dish, placing the pieces side by side and facing up.
- Grate half of the Parmigiano Reggiano over the endive.
- Finely grate 1 pinch of nutmeg per person over the endive, then season with salt and pepper to taste.
- Roast the endive in the oven for 13 - 15 minutes. If your oven has a grill setting, turn it on for the last 5 minutes.
- Heat a knob of butter in a frying pan over medium-high heat, then fry the pork tenderloin for 6 - 8 minutes until evenly brown, or until cooked to your preference.
- Take the pork out of the pan, cover with aluminium foil and leave to rest. Leave the cooking fat in the pan for the sauce.
- Press or mince the garlic.
- Put the tomato and arugula & lamb's lettuce in a salad bowl.
- Add some extra virgin olive oil as well as salt and pepper to taste, then toss well.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
- Heat the frying pan used for the pork over medium-high heat, then fry the garlic for 1 - 2 minutes.
- Add the cream, a knob of butter and a pinch of nutmeg per person, along with the mustard and stock cube (see pantry for amounts).
- Stir everything together and bring to a boil, then let the sauce reduce until it reaches the desired thickness. Season with salt and pepper to taste.
- Transfer the pork to plates and pour over the creamy mustard sauce.
- Serve the salad and roast endive next to the pork.
- Grate the rest of the Parmigiano Reggiano over the salad to finish.