Baked Pork Tenderloin with Carrots and Mustard Sauce
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Baked Pork Tenderloin with Carrots and Mustard Sauce
Ingredients
- Turnips - 2 lbs
- Shallot - 8.8 oz
- Fresh Rose Hips - 2 tablespoons
- Olive Oil - 2 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Dry White Wine - ¾ cup
- Pork tenderloin - 24.7 oz
- Wheat Flour - 2 tablespoons
- Dijon Mustard - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 446°F.
Step 2
Peel the carrots and shallots and cut them in half. Place them in a baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with 1 tablespoon of rosemary leaves, season with salt and pepper. Toss and bake in the oven for 10–12 minutes, stirring occasionally.
Step 3
Meanwhile, season the meat with salt and pepper. In a large skillet, heat the remaining olive oil over medium heat. Add the meat and sear, turning, until golden brown, about 10–12 minutes. Transfer to a plate.
Step 4
Remove the baking dish from the oven. Push the vegetables to the sides and place the meat in the center. Roast, stirring the vegetables, until the meat is cooked through, about 30–40 minutes more. Wrap the meat in foil and transfer to a cutting board. Let it rest for 10 minutes.
Step 5
Meanwhile, pour the wine into the skillet used for the meat and cook for 4–5 minutes until slightly thickened. Add the flour and sauté for 30 seconds, stirring constantly. Then, while stirring vigorously, pour in a cup of water and add the remaining rosemary. Bring to a boil, remove from heat, and stir in the mustard. Season with salt and pepper.
Step 6
Slice the meat and arrange it on a platter, surround it with the vegetables, and drizzle with the sauce.
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