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Pork Tenderloin in Creamy Mustard Sauce
Pork Tenderloin in Creamy Mustard Sauce

Pork Tenderloin in Creamy Mustard Sauce

with green beans, parsley, yellow carrot & potatoes

Green beans contain a veriety of important minerals. For instance, potassium helps maintain healthy blood pressure, and iron and folic acid help you to feel more energised!

Tags:
High Protein
Extra Veggies
Calorie Smart
-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

Prepare
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.
Fry the pork
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.
Make the sauce
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.
Serve
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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