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Pork Tenderloin in Mustard Sauce

Number of servings: 2
Preparation time: 45 minutes

INGREDIENTS

  • 200 g pork tenderloin
  • 1 king oyster mushroom
  • 1 shallot
  • 100 g zucchini (sliced)
  • 100 g cherry tomatoes
  • 100 g bell pepper (cut into strips)
  • A few radishes
  • Lamb’s lettuce
  • Swiss chard
  • 50 ml heavy cream
  • 2.5 tablespoons Sarepska mustard
  • 2 garlic cloves
  • Granulated garlic
  • Dried basil
  • Dried parsley
  • Chili flakes
  • Salt and pepper
  • Olive oil

PREPARING

  1. Season the pork tenderloin with granulated garlic, basil, parsley, pepper, and salt. Let it marinate for a few hours to absorb the flavors of the spices.
  2. Heat olive oil in a pan and sear the tenderloin on all sides for about 2 minutes. Transfer the meat to a preheated oven (170°C) and bake for 11 minutes. After removing from the oven, let the meat rest for 5 minutes to retain its juices, then slice into portions.
  3. Meanwhile, prepare the vegetables. Slice the king oyster mushrooms, zucchini, and bell pepper, and mince the garlic cloves. Prepare the cherry tomatoes.
  4. Heat olive oil in a pan with chili flakes, and sauté the mushrooms and prepared vegetables on all sides until they develop a golden-brown color. Remove them from the pan once done.
  5. Using the same pan, combine the mustard with the heavy cream. Heat on low, stirring until a smooth sauce forms.
  6. To serve, arrange the pork tenderloin slices and sautéed mushrooms with vegetables on the warm mustard sauce. Garnish with lamb’s lettuce, Swiss chard, and radishes. Enjoy!

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