Dijon Pork Tenderloin, Red Bean Salad and French Onion Quinoa

Name: Dijon Pork Tenderloin, Red Bean Salad and French Onion Quinoa
Yield: 10
Ingredients: 1.75kg Pork Tenderloin; 0.0x Salt and Pepper, to taste; 375.0ml Maille Dijon Originale Mustard 4 x 4.1 kg; 1.0kg Canned beans (Kidney, Pinto and Black beans), drained; 60.0ml Maille Old Style Mustard 4 x 3.7 kg; 60.0ml Apple cider vinegar; 15.0ml Honey; 125.0ml Carrots, julienned; 125.0ml Sun Dried Tomatoes, julienned; 30.0ml Italian Parsley, chopped; 5.0ml Salt, Kosher; 2.0ml Black Pepper; 750.0ml Quinoa; 1.5L Water, filtered, room temperature; 175.0ml Knorr® Professional Soup Du Jour Mix French Onion 4 x 366 gr

Dijon Pork Tenderloin, Red Bean Salad and French Onion Quinoa – - Recipe

Pairing a simple protein with healthy yet delicious sides makes this meal perfect for takeaway or delivery.

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Prepare the Pork Tenderloin

Pork Tenderloin 1.75 kg
Salt and Pepper, to taste
Maille Dijon Originale Mustard 4 x 4.1 kg 375.0 ml

Prepare the Red Bean Salad

Canned beans (Kidney, Pinto and Black beans), drained 1.0 kg
Maille Old Style Mustard 4 x 3.7 kg 60.0 ml
Apple cider vinegar 60.0 ml
Honey 15.0 ml
Carrots, julienned 125.0 ml
Sun Dried Tomatoes, julienned 125.0 ml
Italian Parsley, chopped 30.0 ml
Salt, Kosher 5.0 ml
Black Pepper 2.0 ml

Prepare the French Onion Quinoa

Quinoa 750.0 ml
Water, filtered, room temperature 1.5 L
Knorr® Professional Soup Du Jour Mix French Onion 4 x 366 gr 175.0 ml

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Pairing a simple protein with healthy yet delicious sides makes this meal perfect for takeaway or delivery.

...

Preparation

Prepare the Pork Tenderloin
- Season pork tenderloins with salt and pepper. Using a pastry brush apply a thick layer of Dijon mustard on all sides of the pork.
- Roast the pork for 12-15 minutes in a convection oven at 220 C, or until they reach an internal temp of 65 C. Rest for 5 minutes before slicing.
Prepare the Red Bean Salad
- Combine all ingredients in a large bowl, refrigerate until needed.
Prepare the French Onion Quinoa
- Combine all ingredients in a medium pot. Bring to a boil, then reduce to a simmer and cook until all liquid has evaporated. Cover and cook on low for an additional 8-10 min. Fluff before serving.