Pork Tenderloin with Grana Padano & Celeriac Mash
with green beans, shaved almonds & honey-mustard jus
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
