Pork Tenderloin in Dijon Mustard

1. 1 Pork tenderloinpack 500 g ≈ $5.00 180 g
2. 2 Dijon mustard 15 g
3. 3 Fresh green beanspack 300 g ≈ $2.50 150 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Olive oil 8 ml
6. 6 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and pat dry the tenderloin; trim any excess fat if present; blot dry and season with salt to taste.

2. Preheat a heavy skillet 20–24 cm in diameter over high heat, and if needed use a small amount of oil or a dry nonstick surface.

3. Sear the tenderloin on all sides over high heat for about 4 minutes, until the surface is golden and a crust forms.

4. Coat the tenderloin with Dijon mustard on both sides, place the skillet in the oven and roast at 200 °C for about 15 minutes; then remove, check the internal temperature — it should be about 63–65 °C, and let rest for 5 minutes.

5. While the meat rests, prepare the beans: trim the ends of the pods, rinse and pat dry.

6. Sauté the beans in a second skillet over medium heat for 5 minutes with garlic⁴ until soft and fragrant, stirring occasionally; remove from heat.

7. To serve: slice the pork¹, lay it on a plate, surround with the green beans; serve immediately, optionally garnish with a squeeze of lemon juice or herbs.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.