Pork Tenderloin in Creamy Mustard Sauce
with green beans, parsley, yellow carrot & potatoes
Worcestershire sauce was invented by two pharmacists in Worcester, England. You can probably guess how it got its name!
Tags:
Calorie Smart
•Extra Veggies
•High Protein
•-30% carbs
Allergens:
Mosterd
•Soja
•Gerst
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Potatoes
½ piece
Yellow carrot
150 g
Green beans
½ piece
Red onion
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
5 g
Fresh curly parsley
(May be present: Selderij)
5 milliliters
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
¼ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2735 kJ
Calories654 kcal
Fat38.6 g
Saturated Fat18.8 g
Carbohydrate37.3 g
Sugar8 g
Dietary Fiber12.9 g
Protein35.3 g
Salt1.1 g
Potassium436.3 mg
Calcium115.5 mg
Iron1.4 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
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the green beans.
- Slice the carrot and potatoes into 0.5cm thick rounds.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the potatoes for 5 minutes, covered. Add the carrot and fry for another 5 minutes, still covered.
- Remove the lid and fry for 10 - 15 minutes, tossing regularly.
2
- Discard the tips of the green beans. Finely chop the onion.
- Boil the green beans for 4 - 6 minutes until al dente, then drain and set aside, covered.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the pork tenderloin for 10 - 13 minutes, or until cooked as preferred. Remove from the pan and allow to rest under aluminium foil.
- Keep the cooking juices in the pan.
3
- Fry the onion in the same pan for 3 minutes.
- Meanwhile, finely chop the parsley.
- Add the Worcestershire sauce, the cream, the butter and the mustard, along with half of the parsley.
- Mix well, then allow to thicken and reduce for 2 - 3 minutes. Season to taste with salt and pepper.
4
- Slice the pork tenderloin.
- Serve the pork with the the potatoes, carrot and green beans alongside.
- Pour the creamy mustard sauce over the pork and green beans.
- Garnish with the rest of the parsley.
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