Baked Pork Tenderloin with Carrots and Mustard Sauce
Main Dishes • Russian
Description
Baked Pork Tenderloin with Carrots and Mustard Sauce
Ingredients
- Turnips 0 lbs
- Shallot 10 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 25 oz
- Wheat Flour 2 tablespoons
- Dijon Mustard 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 445°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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