Roasted pork tenderloin with old-fashioned mustard and melted onions Ingredients for six people

A bowl of drinking soup
The filet mignon is prepared to relieve nervous parts and to prepare it uniformly with a mixture of old-fashioned mustard, Dijon mustard, minced onions, olive oil, and honey. The marinade is divided over the entire surface of the boat and massaged to fit the flesh. Then put the heat back on for 30 minutes at room temperature or several hours in the refrigerator to intensify the savings.

On a casserole or a plate all together with four, the minced biscuits are placed on the bottom. The herbs such as thyme and bay leaf are added to the onions to gently flavor the cooking. The filet mignon is placed in the center, the onions supporting and absorbing the juices. The broth is poured into the bottom of the plate to create a humid environment which favors a slow and regular cooker.

The plate is placed in an oven preheated to one hundred and eighty degrees. The cooking last will last one hour thirty to two hours, as long as the filet mignon is thinned and the size of the cooking is desired. The way is roasted regularly with the cooking juices to preserve its juicyness and allow the mustard to lightly surface.

At the heart of the bread, the onions melt slowly and are impregnated with the juices of travel and mustard, becoming rich and fragrant. The development of a golden and aromatic crop here contrasts with the interior trend. The filet mignon is tried with the help of a knife: the recipe is flexible and releases a clear juice.

To serve, the filet mignon is sliced ​​​​in medallions and placed on a serving plate surrounded by the fondant biscuits. The cooking juices can be filtered and poured over the road to intensify the savings. Fresh herbs can be added in finishing for a visual and aromatic touch.
To vary the recipe, it is possible to add carrots or mushrooms to onions to enrich the garnish and create a more complete dish. The mustard can be replaced with a mustard flavored with white wine or honey, and the broth can be replaced with a mixture of white wine and water for a more refined sauce.

The slow cooking allows the filet mignon to remain tender and juicy while giving the onions a foundational and fragrant texture. The combination of the old mustard and the caramelized biscuits creates a balance between the spicy, subtle and the sweet, offering a rich and tasty dish.

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