Pork Tenderloin with Parmigiano Endive Gratin
with creamy mustard sauce & tomato-arugula salad- Melk (inclusief lactose)
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Pork tenderloin is the most tender piece of pork. Did you know that this is the only piece of pork which can be eaten when cooked medium?
Ingredients
1 piece
Tomato
1 piece
Endive
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
2 pinch
Nutmeg
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
1 piece
Garlic
20 g
Arugula & lamb's lettuce
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Mustard
⅓ piece
Low sodium chicken stock cube
to taste
Extra virgin olive oil
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.
- Quarter the endive lengthways and remove the tough core, but keep the base intact.
- Blanche the endive for 30 - 60 seconds, then drain.
- Transfer the endive face-up to an oven dish.
- Grate half of the Parmigiano Reggiano and a pinch of nutmeg as preferred directly over the endive, then season with salt and pepper.
- Roast in the oven for 13 - 15 minutes (see Tip).
Tip: if your oven has a broiling function, turn it on for the last 5 minutes of cooking time.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the pork tenderloin for 10 - 13 minutes until evenly browned.
- Remove from the pan and allow to rest under aluminum foil.
- Meanwhile, crush or mince the garlic.
- Fry the garlic in the same pan for 1 - 2 minutes over medium-high heat.
- Add the cream, the mustard and a knob of butter, then crumble in the stock cube (see pantry for amount).
- Grate a pinch of nutmeg as preferred directly into the pan, then mix well to combine.
- Bring to a boil, then allow to reduce until it reaches the desired thickness. Season to taste with salt and pepper.
- Dice the tomato.
- In a salad bowl, combine the mixed leaves with the tomato and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
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!
- Serve the pork tenderloin on plates and pour over the creamy mustard sauce.
- Serve the salad and endive gratin alongside.
- Grate the rest of the Parmigiano Reggiano over the salad to finish.
