Pork Tenderloin with Veal Jus

Name: Pork Tenderloin with Veal Jus with potato gratin & honey-mustard mesclun salad
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 60 g Veal jus; 40 g Onion chutney; 2 piece Pork tenderloin; 375 g Potato gratin; 1 piece Red onion; 60 g Mesclun; 1 piece Apple; 1 bunch Radish; 10 g Fresh flat leaf parsley & chives; 80 g Honey-mustard dressing; 20 g Pistachio nuts; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with potato gratin & honey-mustard mesclun salad

4.7

(374)

View our plans

Pork tenderloin is a relatively lean piece of meat, which is full of B vitamins: perfect for a balanced meal!

Tags:

High Protein

Allergens:

Selderij

•Ei

•Melk (inclusief lactose)

•Mosterd

•Pistachenoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

30 g

Veal jus

(Contains: Selderij)

20 g

Onion chutney

1 piece

Pork tenderloin

(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)

200 g

Potato gratin

(Contains: Ei, Melk (inclusief lactose))

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: Mosterd)

10 g

Pistachio nuts

(Contains: Pistachenoten May be present: Sesamzaad, Pinda's, Noten)

Not included in your delivery

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3189 kJ

Calories762 kcal

Fat39.7 g

Saturated Fat18.7 g

Carbohydrate58.7 g

Sugar30.9 g

Dietary Fiber7.3 g

Protein40.9 g

Salt3.2 g

Potassium48.3 mg

Calcium10.5 mg

Iron0.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Oven Dish

•Fryingpan with lid

•Salad Bowl

•Aluminum Foil

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.