Pork Tenderloin With Spinach, Spiced Carrot-Potato Puree, And Cilantro-Mint Chutney

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
689
FAT
54%
CHOL
32%
SOD
52%

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Ingredients for 4 servings

1 ¾ lb pork tenderloin (two small loins)

2 tbsp cilantro

1 large clove garlic

1 small shallot, coarsely chopped

1 inch fresh ginger, peeled and coarsely chopped

1 tbsp wholegrain mustard

1 tbsp Dijon mustard

2 tbsp lemon

2 tsp honey

2 tsp fennel seeds

1 tsp cumin

2 tbsp olive oil

2 lb carrots, peeled and cut into 1 inch pieces

2 lb potatoes, peeled and cut into 1 inch pieces

1 cinnamon stick

1 bay leaf

2 cloves garlic, crushed

2 tbsp honey

1 quart chicken stock (or veggie)

1 tbsp mustard seeds

1 tbsp fenugreek seeds

1 tbsp cumin

1 tsp ground cloves

1 tsp ground cardamom

1 tsp grated nutmeg

1 tsp turmeric

1 shallot, sliced

1 yellow onion, sliced

1 clove garlic, diced

½ cup mint leaves

1 cup cilantro leaves

1 small shallot

1 lemon, juice and zest

1 tsp honey

1 tsp green chili (optional depending on if you want to add heat to the dish)

olive oil

salt

1/2 bag pre-washed spinach, or ½ box frozen

1 tsp olive oil

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