Pork tenderloin with beetroot and mustard sauce recipe

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  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 360 calories / serving
  • Freezable
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Preheat the oven to Gas 4, 180ºC, fan160°C. In a heavy sauté pan, melt the butter and sauté the pork tenderloin, turning around to brown on all sides evenly. Cover with foil, transfer to the oven, and cook for 20 minutes, until cooked through. Keep warm.

Place the stock, grape juice and mustard in a saucepan and bring to the boil. Cook until reduced by half then season to taste. Add any cooking juices from the pork along with the grated beetroot and pomegranate molasses, and continue cooking for a further 10 minutes to reduce further. The sauce will also thicken. Finally add the grated apple and heat through.

Slice the pork tenderloin and serve with the sauce poured over it. Sprinkle with fresh dill.

Feasts: Food For Sharing From Central And Eastern Europe, by Silvena Row, published by Mitchell Beazley, £14·99. Click here to buy

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 15g (½oz) butter
  • 400g (14oz) pork tenderloin
  • 3tbsp finely chopped fresh dill
  • 200ml (7fl oz) strong chicken stock
  • 150ml (5fl oz) white grape juice
  • 2tbsp Dijon mustard
  • freshly ground black pepper
  • 2 large beetroots, cooked, peeled and grated
  • 1tbsp pomegranate molasses
  • 1 Granny Smith apple, peeled and grated
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  • Energy 1512kj 360kcal 18%
  • Fat 23g 33%
  • Saturates 9g 45%
  • Sugars 16g 18%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 17.6g Protein 21.9g Fibre 2.5g

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