MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS

SERVES 4

• ACTIVE TIME:10 MIN
• START TO FINISH:35 MIN

• 1 lb precut fresh carrot sticks
• 5 1/2 tablespoons olive oil, divided
• 1 (1 1/4-lb) pork tenderloin
• 2 tablespoons Dijon mustard, divided
• 1/4 cup fine dry bread crumbs
• 2 garlic cloves, smashed
• 2 fresh thyme sprigs
• 2 (15-oz) cans lentils, rinsed and drained
• 2/3 cup reduced-sodium chicken broth

• Preheat oven to 425ºF with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145ºF, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

Meatballs in Mustard Cream Sauce

Ingredients: 500 grams minced beef, 1 shallot, 1 egg, parsley, salt, pepper, 2 tablespoons breadcrumbs, 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard, 3 spring onions,

Number of persons: 3

Mix 500 grams minced beef with 1 shallot, 1 egg, parsley, salt, pepper and 2 tablespoons breadcrumbs. Make small balls of this. Bake the meatballs around brown. Add 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard and 3 chopped spring onions rings. Let all simmer on medium heat for about 15 minutes. Serve with rice and broccoli, for example. Enjoy!

Cauliflower with Mustard Cream Sauce

Ingredients: 1 small cauliflower, 1 chicken breast, curry, salt, pepper, 1 garlic clove, 1 shallot, 1 tablespoon honey, 1 tablespoon mustard, 125 ml cream,

Number of persons: 2

Cut 1 small cauliflower in florest. Boil the cauliflower florest al dente in water with a little salt. Cut 1 chicken breast into cubes and season with curry, salt and pepper. Bake the diced chicken breast with 1 finely chopped garlic clove and 1 chopped shallot until the chicken breast brown. Add the cauliflower florets and stir fry about 5 minutes. Mix 1 tablespoon honey 1 tablespoon mustard and 125 ml cream. Put this mixture to the cauliflower and warm well. Serve the cauliflower for example with potatoes. Enjoy!