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Seared pork tenderloin stripswith creamy dijon sauce - Extra large standard

Seared Pork Tenderloin Strips with Creamy Dijon Sauce

Cabbage & Warm Quinoa-Apple Salad

830 cals

10 mins

Description

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.

Contains:

Milk, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

47g

Saturated Fat

17g

Sodium

940mg

Total carbs

64g

Sugar

14g

Protein

43g

Fibres

10g

Recipe Instructions

Seared Pork Tenderloin Strips with Creamy Dijon Sauce - Step #1 Start the pork & cabbage
Step 1: 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.
Seared Pork Tenderloin Strips with Creamy Dijon Sauce - Step #2 Make the salad
Step 2: 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.
Seared Pork Tenderloin Strips with Creamy Dijon Sauce - Step #3 Finish the pork & cabbage
Step 3: 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.
Seared Pork Tenderloin Strips with Creamy Dijon Sauce - Step #4 Plate your dish
Step 4: Plate your dish
Divide the salad, pork and cabbage between your plates. Spoon any remaining sauce over. Bon appétit!