Sunday, 6 January 2013

Roasted Pork Tenderloin in Mustard Sauce

As many of you probably know, Germans exchange presents on Christmas eve and in my family we also always had a special meal. I wanted to do something tasty but different now that I'm eating meat again and after much soul searching decided on a pork tenderloin (also known as pork fillet).

(serves 3 - 4)

1 large or 2 small pork tenderloins (approx. 450-500 g in total)
1 bunch fresh thyme
extra virgin olive oil
1 garlic clove
freshly ground black pepper
sea salt
150 ml soured cream
1-2 tsp German mustard or Dijon

1. Season the meat with pepper and salt on both sides. Score with a sharp knife.  Place into a roasting tray folding the thin end under so the meat cooks evenly.

2. Place the thyme (no need to pluck off the leaves) and garlic into a mortar and smash up. Add oil. Keep stirring and grinding with the pestle until the ingredients are well mixed. Pour over the meat and massage into it until the meat is well covered.

3. Roast in a pre-heated oven at gas mark 4/175 °C for approx. 35-45 minutes. Remove from the oven. Place the meat on a warmed plate while you make the sauce.

4. If there is a lot of oil pour some out until you have approx. 1-2 tbsp left. Add the soured cream and the mustard to the roasting tray and bring to the boil. Check the seasoning.

5. Cut the fillet into thick slices and serve with the sauce, an apple risotto and a rocket salad.

Ah, yes, we had snails as a starter. :)

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