Pork tenderloin with mustard and spices

Pork tenderloin with mustard and spices

Experience the flavors of our Pork Tenderloin with Mustard and Spices recipe. This dish brings together the tenderness of pork tenderloin with a bold mustard and spice marinade, creating a savory and aromatic main course that’s perfect for any dinner occasion.

(11)
  • Preparation 30 min
  • Baking 30 min
  • Servings 4
  • Level Intermédiaire
  • Energy ≈ 480 kcal / serving

Ingredients

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Note

Serve with fresh pasta or a portion of basmati rice.

Preparation steps

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minutes

Pork tenderloin with mustard and spices

Experience the flavors of our Pork Tenderloin with Mustard and Spices recipe. This dish brings together the tenderness of pork tenderloin with a bold mustard and spice marinade, creating a savory and aromatic main course that’s perfect for any dinner occasion.

Note

Serve with fresh pasta or a portion of basmati rice.

Ingredients

  • Pork tenderloin : 500 grams
  • Onion : 1 
  • Carrots : 3 
  • Garlic Cloves : 3 
  • Mustard : 3 tablespoons
  • Paprika powder : 2 tablespoons
  • Espelette pepper : 1 teaspoon
  • Herbs of Provence : 2 teaspoons
  • Salt : 1 pinch
  • Pepper : 1 teaspoon
  • Light blonde beer : 25 centiliters
  • Crème fraîche 40% : 4 tablespoons
  • Thyme sprigs : 2 
  • Olive oil : 6 tablespoons

Preparation steps

  • Peel and chop onion (approx. 120 g).
    Set aside for later use.

  • Peel and finely slice the garlic (approx. 10 g).
    Set aside for later use.

  • Peel and thinly slice the carrots, ideally using a mandolin (approx. 300 g).
    Set aside for later use.

  • Combine the spices (salt, pepper, paprika, Espelette pepper and herbes de Provence) in a bowl.

  • Coat the entire tenderloin by hand with the spice mixture from the previous step.

  • Brush mustard over filet mignon.

  • In a cast-iron casserole or high-sided frying pan, heat 3 tablespoons of olive oil over very high heat.
    Sear all sides of the filet mignon (about 1 minute per side, to ensure golden brown).

    Set meat aside.

  • In the same pan, heat 3 tablespoons of oil and the thyme over medium heat.
    When the oil is hot, sauté the onions, garlic and carrots for about 10 minutes, stirring regularly, until the onions are translucent.

  • Deglaze with beer: pour the 25 cl of beer into the casserole with the vegetables and scrape the bottom with a wooden spatula to catch all the juices.

  • Bring to the boil (medium heat), then add the cream and stir.

  • Add the filet mignon to the casserole.
    Cover and cook for 30 minutes over very low heat.

Recette de https://leschatsgourmets.com