Pork and potato salad with beans
Votes: 9
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 588, total fat 30 G., saturated fats 7 G., proteins 29 G., carbohydrates 49 G., fiber 3 G., cholesterol 141 mg, sodium 939 mg, sugar 0 G.
Calories 588, total fat 30 G., saturated fats 7 G., proteins 29 G., carbohydrates 49 G., fiber 3 G., cholesterol 141 mg, sodium 939 mg, sugar 0 G.
Before roasting, the pork tenderloin is rubbed with a mixture of grainy mustard and celery salt. This creates a delicious, savory crust in the oven, revealing juicy, tender meat underneath. Slice thinly and serve with a potato and green bean salad in a creamy dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g potatoes, peeled and cut into 5 cm pieces.
- 220 g green beans, ends removed, pods cut in half
- 4 tbsp. grainy mustard
- 3 tablespoons extra-virgin olive oil
- 1.5 tsp celery salt
- 2 small pork tenderloins (about 800 g total)
- 1/4 cup mayonnaise
- 3 tbsp sour cream
- 1 tbsp chopped fresh tarragon or parsley
- Juice of 1 lemon + 1 tsp. grated zest
- A quarter of a red onion, thinly sliced
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Recipes with similar ingredients: pork tenderloin, potato, green beans, mayonnaise, sour cream, lemon zest, tarragon, whole grain mustard, celery salt
Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Place the potatoes in a saucepan, cover with cold water, and salt the water. Bring to a boil over medium heat and simmer until tender, about 10 minutes. Transfer with a slotted spoon to a colander. Add the green beans to the boiling water and simmer until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, rinse under cold water, and pat dry.
- Meanwhile, combine 3 tablespoons of mustard, olive oil, and celery salt in a bowl and rub the pork with the mixture. Grill on a foil-lined baking sheet until golden brown, 7-8 minutes; flip and grill for another 2-3 minutes. Let rest for 5 minutes before slicing.
- In a bowl, combine the mayonnaise, sour cream, remaining 1 tablespoon mustard, tarragon, lemon juice and zest, 1/2 teaspoon salt, and black pepper to taste. Add the potatoes, green beans, and onion, season with salt and pepper, and toss to combine. Slice the pork and serve with potato salad.
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