Baked pork tenderloin with classic waldorf salad

Name: baked pork tenderloin with classic waldorf salad
Total time: 30 min
Yield: 4
Ingredients: 600 gram tenderloin; 1 tablespoon smooth mustard; 2 tablespoon butter; 300 gram celeriac; 100 gram mayonnaise; 1 tablespoon lemon juice; 1 smith apple; 2 pieces little gem lettuce; 80 gram walnut

Ingredients

Directions

Allow the meat to warm up to 20 minutes outside the refrigerator.
Preheat the oven to 100 degrees and bring a saucepan with water to the boil with some salt.
Sprinkle the meat with salt and spread with the mustard.
Let the butter turn light brown in an ovenproof pan over medium heat.
Fry the meat in until lightly golden brown and semi-cooked.
Cover the pan with aluminum foil, then continue for about 12 minutes in the oven.
Cut thin strips of the celeriac with a diameter of 3 to 4 mm.
Boil the strips in the water for 2 to 3 minutes until they are just al dente.
Rinse them immediately freezing cold and let them drain.
Put the mayonnaise and the lemon juice in a mixing bowl.
Cut the apple without peeling into thin strips and add directly to the mayonnaise.
Also mix the celeriac and season with a pinch of salt.
Remove the leaves from the little gem lettuce and divide them crosswise over the plates.
Divide the salad.
Cut the meat into slices of an inch thick with a sharp knife and place on the salad.
Garnish with halved walnuts.
Serve with crusty bread.