Pork tenderloin with mustard
Description
First, marinate the meat in a mustard-based sauce, then baste the meat with it while baking in the oven. You can serve the meat hot or let it cool, refrigerate, then slice and serve as a cold meat appetizer. Instead of tenderloin, you can use pork loin.
Instructions
- 1
Step 1
1. Prepare the marinade: mix 2 tablespoons of mustard, soy sauce, olive oil, chili flakes, and brown sugar (1 tablespoon).
- 2
Step 2
2. Wash and then pat dry the pork tenderloin. Place the pork tenderloin into a resealable plastic bag, add the marinade to the bag, turn to coat the pork evenly in the marinade, squeeze out the air, and seal the bag. Place the bag in the refrigerator for at least 2 hours, preferably overnight.
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Step 3
3. Remove the fillet from the bag, pat off excess marinade, place the meat in a pan with heated olive oil, and sear for 5 minutes on each side until a golden crust forms.
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Step 4
4. Transfer the tenderloin to a baking sheet lined with foil and place it in a preheated oven at 200 degrees. Bake the meat for 30 minutes.
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Step 5
5. Prepare the sauce. To do this, add the remaining mustard, brown sugar, olive oil, and vegetable broth to a skillet. Mix well and heat the sauce over medium heat, bring to a boil, and cook for 15–20 minutes.
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Step 6
6. Pour the sauce over the cooked meat and let it marinate for 10-15 minutes.
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Step 7
7. Cut the slightly cooled meat into pieces and serve.