Honey Mustard Pork with Potato Wedges
with basil crème, eggplant & bell pepper- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Pork tenderloin is a relatively lean piece of meat, which is full of B vitamins: perfect for a balanced meal!
Ingredients
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
½ piece
Carrot
½ piece
Red onion
½ piece
Bell pepper
½ piece
Eggplant
½ sprig
Fresh rosemary
200 g
Potatoes
1 piece
Garlic
10 milliliters
Basil crème
Not included in your delivery
½ tablespoon
Mustard
1.5 tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Wash or peel the potatoes and cut them into wedges. Cut the carrot into batons of 3 - 4cm. Transfer both to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat and bake for 35 - 45 minutes.
Add the honey and the mustard to a bowl and whisk to combine. Season to taste with salt and pepper.
In the meantime, dice the bell pepper and eggplant into 1 - 2cm chunks. Crush or mince the garlic and cut the onion into wedges. Discard the rosemary stalks and finely chop the leaves.
Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat. Fry the bell pepper, eggplant, onion, garlic and rosemary for 12 - 15 minutes, or until done. Season to taste with salt and pepper.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pork for 2 - 3 minutes per side. Reduce the heat to medium, then cover with the lid and fry for 4 - 5 minutes. Remove the lid, add the honey mustard sauce and fry for 1 - 2 more minutes.
Stir the basil crème into the vegetables. Slice the pork and serve alongside the vegetables and potatoes. Drizzle with the honey mustard sauce to finish.
Did you know... the basil crème is not just tasty, it's also low in salt!
