Pork Tenderloin with Grana Padano & Celeriac Purée

Name: Pork Tenderloin with Grana Padano & Celeriac Purée with green beans, shaved almonds & honey-mustard jus
Total time: 35 min
Yield: 2
Cuisine: Dutch
Ingredients: ½ piece Celeriac; 300 g Green beans; 2 piece Pork tenderloin; 20 g Shaved almonds; 40 g Grana Padano flakes DOP; ½ tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 1 tablespoon Mustard; 120 milliliters Low sodium beef stock; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with green beans, shaved almonds & honey-mustard jus

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Rich in vitamin C, fiber and antioxidants, celeriac promotes healthy digestion and a strong immune system. An ideal vegetable to get creative with in the kitchen!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

•-30% carbs

Allergens:

Selderij

•Noten

•Amandelnoten

•Ei

•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

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

¼ piece

Celeriac

(Contains: Selderij)

150 g

Green beans

1 piece

Pork tenderloin

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

10 g

Shaved almonds

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

20 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

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

Energy (kJ)2145 kJ

Calories513 kcal

Fat29.4 g

Saturated Fat13.7 g

Carbohydrate14.7 g

Sugar4.5 g

Dietary Fiber12.1 g

Protein41.3 g

Salt1.4 g

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

•Tall-Sided Pan

•Aluminum Foil

•Pan with Lid

•Casserole with Lid

•Food Processor

Cooking Steps

Prepare the stock. Boil plenty of water in a pot or saucepan.
Peel and dice the celeriac. 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.

Use an immersion blender to process the 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 celeriac purée and green beans on plates. Pour the jus over the beans. Top with the pork, then garnish with the Grana Padano and the almonds.