The recipe for pork tenderloin in mustard crust I made earlier. About when I made Jamie's french fries , but I forgot about her. And that's not because it wouldn't be good, on the contrary… Let's see if I can convince you of that… :)))
- 1 pork tenderloin
- 1/2 clove of garlic
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 2 tablespoons olive oil
- coriadru boabe
- ienibahar boabe
- cumin seeds
Preparation Pork tenderloin in mustard crust:
Pour the oil, mustard and ketchup over the crushed garlic with a little salt. Mix until a stable emulsion is obtained.
With this emulsion we grease the pork muscle on all sides.
Mix the berry spices (put as much as we consider appropriate, according to the taste and preference of each) and put them on a piece of aluminum foil. We put the muscle over the grains, then we wrap it tightly in foil, so that the grains are above the piece of meat.
Put in a heat-resistant dish and bake on low heat for about 1 hour. Remove the foil about 10 minutes before it is ready, to brown it nicely on top. Allow to cool, then portion.