Informations supplémentaires
30 min.
|
666 kcal
|
easy
|
|
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 quinoa is done cooking. 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 and cranberries 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
180gMixed Quinoa
0.5unitShallot
100gWhite Medium Mushroom
30gHazelnuts
1unitBasil Pesto
30gDried 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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg