Pork Tenderloin with Grana Padano & Celeriac Mash
with green beans, shaved almonds & honey-mustard jus- Selderij
- Amandelnoten
- Noten
- Ei
- Melk (inclusief lactose)
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
Top this dish with shaved almonds for the perfect finishing touch. Did you know that almonds are actually stone fruits, just like peaches and apricots?
Ingredients
¼ piece
Celeriac
(Contains: Selderij)
150 g
Green beans
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
10 g
Shaved almonds
(Contains: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet, May contain traces of allergens, Amandelnoten, Noten)
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
150 g
Potatoes
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ tablespoon
Mustard
60 milliliters
Low sodium beef stock
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Boil plenty of water in a pot or saucepan.
- Peel and dice the celeriac and the potatoes. Boil for 12 - 14 minutes, then drain and set aside, covered.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the pork tenderloin for 6 - 10 minutes, or until cooked as preferred.
- Remove from the pan and set aside under aluminum foil.
- Melt a knob of butter in the same pan over medium-high heat. Add the mustard and the stock, then bring to a boil. Allow to reduce over medium heat until serving.
- In the meantime, discard the tips of the green beans and then cut in half.
- Heat a clean deep frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over high heat and fry the green beans for 1 - 2 minutes, covered.
- Deglaze with a splash of water and fry for 2 more minutes over medium-high heat.
- Remove the lid and fry for 5 - 7 more minutes until the liquid has evaporated.
- Mash the potatoes and celeriac with some mustard and butter as preferred until smooth. Season to taste with salt and pepper.
- Stir the honey into the jus, then taste and add more if preferred.
- Serve the mash and the green beans on plates. Pour the jus over the beans. Top with the pork, then garnish with the Grana Padano and the almonds.
