Pork Tenderloin with Turnips and Mustard Sauce

Author: 
Marcia Kiesel
  • 1 Cup  flat-leaf parsley leaves
  • 1/2 Pound  turnips, peeled and cut into 1-inch wedges
  • 1 Tablespoon  vegetable oil
  • 1 1/2 Pound  pork tenderloin, sliced crosswise on the diagonal 1/2 inch thick
  •   Salt and freshly ground pepper
  • 1 Tablespoon  soy sauce
  • 1 Cup  chicken stock or low-sodium broth
  • 2 Tablespoons  plus 1 teaspoon Dijon mustard
  • 2 Tablespoons  cold unsalted butter, cut into tablespoons
  • 1 cup flat-leaf parsley leaves
  • 1/2 pound turnips, peeled and cut into 1-inch wedges
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds pork tenderloin, sliced crosswise on the diagonal 1/2 inch thick
  • Salt and freshly ground pepper
  • 1 tablespoon soy sauce
  • 1 cup chicken stock or low-sodium broth
  • 2 tablespoons plus 1 teaspoon Dijon mustard
  • 2 tablespoons cold unsalted butter, cut into tablespoons
This wintry, Asian-inflected dish showcases the underappreciated turnip.

Directions RichSnippets

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Recipe Details

Preparation Time: 
35 minutes
Cooking Time: 
15 minutes
Total Time: 
50 minutes
Serves: 
4

Nutrition

Calories per serving:

673 calories

Dietary restrictions:

Low Carb Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

34%

Servings:

4
  • Fat 132g 203%
  • Carbs 60g 20%
  • Saturated 49g 245%
  • Fiber 15g 61%
  • Trans 3g
  • Sugars 27g
  • Monounsaturated 55g
  • Polyunsaturated 16g
  • Protein 306g 613%
  • Cholesterol 1,021mg 340%
  • Sodium 4,308mg 180%
  • Calcium 467mg 47%
  • Magnesium 556mg 139%
  • Potassium 7,646mg 218%
  • Iron 25mg 137%
  • Zinc 29mg 196%
  • Phosphorus 3,772mg 539%
  • Vitamin A 902µg 100%
  • Vitamin C 256mg 426%
  • Thiamin (B1) 14mg 930%
  • Riboflavin (B2) 5mg 316%
  • Niacin (B3) 102mg 510%
  • Vitamin B6 11mg 566%
  • Folic Acid (B9) 285µg 71%
  • Vitamin B12 7µg 120%
  • Vitamin D 5µg 1%
  • Vitamin E 12mg 59%
  • Vitamin K 1,973µg 2,466%
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