Seared Pork Tenderloin Strips with Creamy Dijon Sauce

Cabbage & Warm Quinoa-Apple Salad

Cooking time

10 minutes

Servings

2/4

Calories

830 /serving

Seared Pork Tenderloin Strips with Creamy Dijon Sauce

Cabbage & Warm Quinoa-Apple Salad

Delve into deep comfort with a winter warmer that’s ready when you are—so how about eating in 10 minutes or so? When you’re working with apple, cabbage and pork, you know there’s a hearty, homey spread to enjoy. Strips of pork tenderloin are speedy to cook on the stovetop, joined by shredded cabbage in a lip-smacking Dijon mustard and cream sauce. The apple goes into a salad of warm quinoa and baby greens, seconded by apple cider vinegar.

We will send you:

285g Pork tenderloin strips
90g Baby greens (baby spinach or kale)
15ml Minced garlic
1 Apple
150g Shredded green cabbage
15ml Apple cider vinegar
30g Vegetable demi-glace
10g Dijon mustard
225g Pre-cooked multicoloured quinoa
60ml Heavy cream
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Olive oil
Oil
2 or 4 tbsp Butter
Microwave
Salt & pepper (S&P)

Total Fat
47 g

Saturated Fat
17 g

Sodium
940 mg

Total Carb
64 g

Sugars
14 g

Protein
43 g

Fibre
10 g

Preparation

Start the pork & cabbage

In a large pan, heat a drizzle of oil on medium-high. Add the pork and garlic; season with ⅓ of the spices and S&P. Cook, flipping the pork and adding the cabbage halfway, 4 to 6 min., until the cabbage is tender and the pork* is browned and cooked through. Remove from the heat.

Make the salad

Meanwhile, halve, core and thinly slice the apple. Poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ min., until warm. Transfer to a large bowl and add the apple, spinach, 1 tbsp olive oil (double for 4 portions), the vinegar, ½ the remaining spices and S&P; toss well.

Finish the pork & cabbage

Heat the pan of pork and cabbage on medium-high. Add 1 tbsp water, 2 tbsp butter (double both for 4 portions), the mustard, demi-glace and cream. Cook, stirring constantly, 2 to 3 min., until the sauce slightly thickens; season with the remaining spices.