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Prepare the Pork Tenderloin

  • Pork Tenderloin 1.75 kg
  • Sel et poivre au goût
  • Maille Moutarde de Dijon Originale 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 Moutarde de Dijon à l’Ancienne 4 x 3.7 kg 60.0 ml
  • Vinaigre de cidre de pomme 60.0 ml
  • Miel 15.0 ml
  • Carottes, en julienne 125.0 ml
  • Sun Dried Tomatoes, julienned 125.0 ml
  • Persil italien haché 30.0 ml
  • Sel casher 5.0 ml
  • Poivre noir 2.0 ml

Prepare the French Onion Quinoa

  • Quinoa 750.0 ml
  • Eau, filtrée, à température ambiante 1.5 L
  • Knorr® Professionnel Soupe du Jour à l'Oignon à la Francaise 4 x 366 gr 175.0 ml
  1. 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.
  2. Prepare the Red Bean Salad

    • Combine all ingredients in a large bowl, refrigerate until needed.
  3. 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.
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