A luscious and nourishing keto-friendly dish. Creamy Dijon sauce – garlicky, tangy and buttery – makes the perfect addition to grilled pork tenderloin. This is served over an earthy cauliflower and celery root mash with butter and cream cheese. A side of broccoli florets complete it all.

Cooked pork with dijon mustard, celeriac puree and broccoli.

This meal contains 221 grams of vegetables.

Ingredients: 29% broccoli, 26% marinated pork tenderloin [87% pork, MUSTARD SEED, oregano, garlic, olive pomace oil, mustard (water, MUSTARD SEED, natural vinegar, salt), antioxidant (E300) , fruit and herb extract (antioxidant ingredient), natural flavouring, water, salt, black pepper, onion powder], 17% cauliflower, 11% CELERY root, 6% cream (MILK), water, olive pomace oil, butter (MILK), 1% garlic, 1% cream cheese [BUTTERMILK, cream (MILK), salt], 1% mustard [water, MUSTARD SEED, natural vinegar, white wine vinegar, salt, natural flavouring, spices, herbs], MILK POWDER, 1% Dijon mustard [water, MUSTARD SEED, vinegar, salt], onion, Parmesan cheese [MILK, salt, animal rennet], <1% MUSTARD SEED, corn starch, white wine vinegar, parsley, black pepper, sea salt, <1% garlic powder, chives, natural flavouring, rosemary, white pepper, lactic acid bacteria

E = EU approved excipient