Pork Tenderloin with Veal Jus
with potato gratin & honey-mustard mesclun salad
Pork tenderloin is a relatively lean piece of meat, which is full of B vitamins: perfect for a balanced meal!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
30 g
Veal jus
(Contains Celery)
20 g
Onion chutney
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
200 g
Potato gratin
(Contains Egg, Milk)
½ piece
Red onion
30 g
Mesclun
½ piece
Apple
½ bunch
Radish
5 g
Fresh flat leaf parsley & chives
40 g
Honey-mustard dressing
(Contains Mustard)
10 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Roughly chop the pistachios. Heat a clean frying pan over medium-high heat. Toast the pistachios until lightly browned, then remove from the pan and set aside. Meanwhile, quarter the radishes and transfer to an oven dish. Drizzle with the honey and season with salt and pepper.
Discard the plastic from the potato gratin and transfer this and the radishes to the oven. Roast for 10 - 15 minutes, then take the radishes out of the oven and set aside to cool. Leave the gratin in the oven to continue cooking for 10 more minutes.
Melt the butter in the same pan you used earlier over medium-high heat. Fry the pork tenderloin for 2 - 3 minutes per side, seasoning to taste with salt and pepper. Meanwhile, chop the onion and add it to the pork. Cover with the lid and fry for 5 - 6 minutes.
Core the apple and cut into matchsticks. Finely chop the fresh herbs, making sure to keep them separate. Transfer the mesclun, apple, radish and parsley to a salad bowl and set aside. Shortly before serving, add the honey-mustard dressing and toss well to combine.
Remove the pork from the pan and set aside to rest under aluminium foil until serving. To the pan, add the veal jus and the onion chutney. Mix well and cook for 1 - 2 minutes over medium heat.
Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.
Serve the pork tenderloin with the potato gratin and the salad. Drizzle the pork with the veal jus. Garnish the potato gratin with the chives and the salad with the pistachios.