Ingredients
Pork Tenderloin
- 2 200g pork tenderloin
- 3 tbsp Maille Dijon Mustard
Creamy Mustard Sauce
- 2 tbsp olive oil
- 1 cloves garlic finely chopped
- 1 sprig fresh rodemary finely chopped
- 1 cup warm chicken stock
- 1 cup heavy cream
- 2 tbsp Maille Dijon Mustard
- 1 tbsp Maille Wholegrain Mustard
- Pinch of salt and pepper
Fluffy Mash
- 6 large potatoes peeled and quartered
- 200 ml milk warm
- 3 tbsp butter
- Good pinch of salt
Roasted Root Vegetable Salad
- 1 tbsp olive oil
- 6 small carrots halved lengthwise
- 4 medium beets ends removed and halved
- 6 medium radish ends removed and halved
- ¼ cup Danish feta
- 200 grams wild rocket or greens of choice
Dressing
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1-2 tbsp honey
- almonds roasted and roughly chopped
- salt and pepper to taste
Instructions
Pork Tenderloin
- Ensure the pork is room temperature. Dry with a kitchen towel adnd coat with Dijon mustard. Pan/grill/braai over a medium-high heat for 4-5 minutes per side. Allow to rest for 10 minutes for sectioning.
Creamy Mustard Sauce
- In a medium saucepan to a medium-high heat, add olive oil, garlic and rosemary. Saute until golden in color. Add warm chicken stock, cream, Dijon mustard, wholegrain mustard and stir until well combind. Lower the heat to medium-low and continue stirring until the sauce starts to thicken. Season with salt and pepper and set aside. Note: feel free to add a dash of cream or chicken stock is the sauce is a tad too thick for your liking.
Fluffy Mash
- Fill a large pot with salted water and add the potatoes. Bring to a boil. Boil until the potatoes are fork tender. drain and mash finely. Gradullay add the warm milk and butter. Continue mashing until you've reached your preferred consistency. Season with salt and set aside.
Roasted Root Vegetable Salad
- Preheat the oven to 210℃.
- Evenly spread the prepared vegetables onto a baking sheet and coat with olive oil. Bake for 30 minutes or until tender. Set aside and allow to cool.
- Just before serving, add the greens, roasted vegetables and Danish feta to a large bowl.
- In a small bowl, add the dressing ingredients and mix well to combine as best you can. Pour the dressing over the salad, and mix gently.