Top of page

Mustard Pork Loin

< Retour

Mustard Pork Loin

with pesto, mushroom, hazelnut and cranberry quinoa

Informations supplémentaires
30 min. | 666 kcal | easy | Family, Favorite | Printable version
1. Cook the quinoa Preheat the oven to 400°F. Bring a pot of water to a boil. Pour in the quinoa and cook 12-14 minutes until tender. Add the cranberries 2-3 minutes before the end. Drain.
2. Cook the pork Pat the pork dry. Cover with the mustard, salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Sear the pork for 2 minutes on each side. Place on a baking sheet lined with baking paper. Bake in the oven for 14-15 minutes.
3. Setup Chop the parsley and shallot. Thinly slice the mushrooms. Crush the hazelnuts. For little ones, reduce hazelnuts to a fine powder or omit.
4. Cook the mushrooms Add a drizzle of oil to the pan in which you cooked the pork. Add the mushrooms and shallot and cook 5-7 minutes over medium heat until browned. Add salt and pepper.
5. Make the quinoa salad Mix the quinoa with the mushrooms, hazelnuts, parsley, pesto, a drizzle of oil, salt and pepper.
6. Plate your dish Serve the pork with the quinoa. Bon appétit!
2unitPork Tenderloin
30mlDijon Mustard
0.5unitFresh Italian Parsley
180mlMixed Quinoa
0.5unitShallot
100gCremini Mushrooms
30mlHazelnuts
1unitBasil Pesto
30mlDried Cranberries
What you need pan, pot, strainer, sheet pan
666 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 51g
17%
fat 31g
48%
cholesterol 76mg
25%
fiber 9g
36%
protein 46g
saturated 2g
10%
sodium 283mg
12%
sugar 2g
trans 0g