Pork tenderloin with mustard and rosemary salt
Pork tenderloin seared and finished in the oven with a coating of mustard and honey, where the rosemary salt adds the herbal note that suits pork best.
40 min · Serves 4
Ingredients
- 2 pork tenderloins, about 400 g each
- 2 tbsp mustard
- 1 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves
- 150 ml white wine
- 1 1/2 tsp Xalte Rosemary salt
Method
- 1Preheat the oven to 190 °C and season the tenderloins with the Xalte Rosemary salt.
- 2Brown the meat in an ovenproof frying pan with the oil for about 5 minutes, turning it so it sears on all sides.
- 3Spread the tenderloins with the mustard mixed with the honey, add the crushed garlic and the wine to the pan and roast for 15 to 18 minutes, until the centre reaches 63 °C.
- 4Rest the meat for 5 minutes, slice it into medallions and serve with the sauce from the pan.
