avec sauce crémeuse à la moutarde
Ingrédients : Pomme de terre à chair jaune • Filet de porc • Carottes • Oignon jaune • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Sauge • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Filet de porc
340 g
Oignon jaune
1 unit(s)
Pommes de terre à chair jaune
350 g
Sauge
3.5 g
Crème
56 mL
Moutarde à l’ancienne
1 tbsp
Concentré de bouillon de poulet
1 unit(s)
Sel d'ail
4 g
Carotte
2 unit(s)
Beurre
1 tbsp
Huile
2 tbsp
Sel
0.063 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Peel, then cut onion into 1-inch pieces.
- Remove any brown spots from potato and cut into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 22-24 min, stirring halfway through, until golden and tender.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels, then season with pepper and half the garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 4-5 min, turning occasionally, until golden.
- Remove the pan from heat.
- When the veggies are halfway through roasting, carefully remove the baking sheet from the oven and stir veggies.
- Arrange pork on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for pork.)
- Roast in the middle of the oven for 12-14 min, until veggies are tender and pork is cooked through.** (NOTE: For 4 servings, roast pork in the bottom of the oven.)
- Meanwhile, heat the same pan (from step 3) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan for 30 sec, until melted.
- Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until sauce is fragrant and slightly thickened.
- Season with pepper and remaining garlic salt.
- Thinly slice pork.
- Divide veggies between plates. Top with pork.
- Spoon mustard sauce over pork.
700
kcal
Calories
33
g
Fat
13
g
Saturated Fat
56
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
45
g
Protein
145
mg
Cholesterol
1080
mg
Sodium
0.5
g
Trans Fat
2050
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
avec riz à l’ail et à la coriandre
cuit par les parents et les enfants
avec pommes de terre rôties et pois sucrés