pork tenderloin, one of my favorite meats. You know that meat is generally not something I'm passionate, and often the few that consumerism are soft and white. Among all types, except for birds, which are separate chapter, I prefer the pork. The best parts of cooking are, in my opinion, the dam, the secret and the sirloin. This piece is the most cooked, soft, tender, healthy and affordable. Today I bring
other tenderloin recipe with a distinct and very aromatic sauce. Capers and mustard sauce.
Ingredients for two:
A pork loin.
2 tablespoons Dijon mustard.
50 g of butter. Sal
For the sauce:
One onion.
Two tablespoons of capers.
200 ml. of cream.
A spoonful of Dijon mustard.
A spoonful of mustard.
A small bunch of chives.
A glass of white wine.
A glass of water.
A tablespoon of butter.
prepare one part of the fillet.
Put half the butter in a baking dish.
cleaned fillet, cut it into two pieces and spread with remaining butter, lightly salted and covered the two halves complete with Dijon mustard. Placed at the source.
meanwhile Preheat oven to 200 degrees, with lower heat + upper heat + air ventilation.
introduce the tray in the oven and keep it about 25 minutes.
While the meat is cooked in oven, prepare the sauce.
brunoise Chop green onion and saute in a pan in which we will have heated the butter.
then add the capers, white wine and water. We let the sauce simmer and reduce for about 15 minutes.
Once reduced, incorporate the cream and mustards, Dijon and Antigua.
stir well to mix, add the onion (chopped previously) and keep it at low heat until Remove meat from oven.
After about 25 minutes and we cooked meat. Therefore, we took her out of the oven, put half of each fillet on a plate, watered with the sauce left in the source and accompany with a few spoonfuls of capers sauce we have hot.
decorate two scallions and ripe for taste ....
0 comments:
Post a Comment