Pork tenderloin with chicory grape salad

Name: pork tenderloin with chicory grape salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 el peanut oil; 600 g Potato balls; 300 g tenderloin; 3 el honey mustard; 2 tl dried tarragon; 4 el mild yogurt; 500 g chicory; 15 g fresh flat parsley; 150 g seedless red grapes

Grilled tenderloin with baked potato balls and a salad of chicory, grapes and parsley with a dressing of honey mustard and yoghurt.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Heat the oil in a frying pan and fry the potato balls for 10 min. On medium heat. Change regularly.
Meanwhile cut the pork tenderloin into pieces.
Mix the mustard with the oil, tarragon, pepper and salt if necessary and scoop through the pork tenderloin.
Heat the grill pan without oil or butter and grill the meat in 8 min. Around golden brown. Turn halfway.
In the meantime, mix the mustard, yoghurt, pepper and salt in a large bowl before dressing.
Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core.
Cut the chicory into strips and finely chop the parsley. Scoop with the grapes through the dressing.
Spread the pork tenderloin with the potato balls over the plates and serve the chicory salad next to it.