Mustard Pork tenderloin

Mustard Pork tenderloin

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1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
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The pork tenderloin is an extremely soft, mellow and tasty piece. We can only love it! It can be accompanied by rice but preferably of vegetables gratin such as a gratin Dauphinois.

Preparation time
20 min
Cooking time
30 min
Difficulty
easy
Serves
8 people
Meal cost
$$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
Pork tenderloin
4
dry white wine
60 centiliters
Vegetable stock cube
2.5
single cream
100 centiliters
Button mushrooms
1 kilogram
Mustard
100 grams
oil
salt and pepper
  1. Cut pork into pieces and brown in some oil in a pan.
  2. Save for later use and discard the cooking oil.
  3. Stir fry the mushroom in a pan.
  4. Deglaze the casserole with the white wine, the stock cube and 2/3 of the cream pot.
  5. Spread the tenderloin with mustard and put back in the casserole with the well-drained mushrooms, salt and pepper.
  6. Simmer 30 minutes and at the end of cooking, add the remaining cream.
  7. Adjust seasoning.
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
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Preparation time
20 min
Cooking time
30 min
Difficulty
easy
Serves
8 people
Meal cost
$$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
Pork tenderloin
4 units
dry white wine
60 centiliters
Vegetable stock cube
2.5 units
single cream
100 centiliters
Button mushrooms
1 kilogram
Mustard
100 grams
oil
salt and pepper
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