Today I propose a dish that you can include in a festive menu, especially for Easter, but not only, as it remains an affordable dish. This does not make it any less delicious; on the contrary. Additionally, it is easy to make and accessible to everyone.
In a small bowl, mix all the ingredients for the mustard sauce. Set aside.
Dry the pork tenderloin with paper towels.
Place the chopped garlic in a mortar with salt and pepper and grind well to make a paste. Brush the roast with it.
Heat the oil in a pan and brown the roast on all four sides. Place it in a baking dish and brush the surface and sides with the mustard sauce.
Deglaze the pan with 150 g of water and scrape the bottom to lift the browned bits from the meat. Pour the resulting juice into the dish next to the roast.
Preheat the oven to 180°C, static heat.
Place the dish in the oven and cook the roast for 50 minutes, basting 1-2 times during cooking.
Cover the meat with aluminum foil and let it rest for 10 minutes. Then, remove any strings if there are any and slice it.
To finish, serve the meat with the sauce, sprinkled with finely chopped fresh rosemary, along with your choice of side (green beans for me).
0 servings
8
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