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Mustard Pork Loin

30 min. | 666 kcal | easy |
Favorite, Family
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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!
2 unit Pork Tenderloin
30 ml Dijon Mustard
0.5 unit Fresh Italian Parsley
180 ml Mixed Quinoa
0.5 unit Shallot
100 g Cremini Mushrooms
30 ml Hazelnuts
1 unit Basil Pesto
30 ml Dried Cranberries
What you need pan, pot, strainer, sheet pan
666 kcal
% daily value
% daily value
carbohydrate 51g
fat 31g
cholesterol 76mg
fiber 9g
protein 46g
saturated 2g
sodium 283mg
sugar 2g
trans 0g