Baked pork tenderloin with carrots and mustard sauce
4 servings
30 minutes
Baked pork tenderloin with carrots and mustard sauce is a masterpiece of Russian cuisine that harmoniously intertwines depth of flavor and the coziness of a home feast. Juicy, tender pork tenderloin infused with the aroma of fresh rosemary is seared to a golden crust and then perfected in the oven alongside caramelized carrots and shallots. The spicy mustard sauce with white wine adds a special depth of flavor to the dish, while the texture is both rich and silky. It’s the perfect treat for a family dinner or festive gathering that delights with its rich aroma and warming taste. Served sliced, with aromatic roasted vegetables and generously drizzled sauce, it creates a harmonious picture of enjoyment on the plate.
1
Preheat the oven to 230 degrees.
2
Clean the carrots and shallots and cut them in half. Place in a dish, drizzle with 1 tablespoon of olive oil, sprinkle with 1 tablespoon of rosemary leaves, season with salt and pepper. Mix and bake in the oven for 10-12 minutes, stirring.
- Carrot: 1 kg
- Shallots: 250 g
- Extra virgin olive oil: 2 tablespoons
- Fresh rosemary leaves: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
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 fry, turning, until golden brown for 10-12 minutes. Transfer to a plate.
- Pork tenderloin: 700 g
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Remove the form from the oven. Move the vegetables to the sides and place the meat in the center. Fry, stirring the vegetables, until the meat is done for another 30-40 minutes. Wrap the meat in foil and transfer it to a board. Let it rest for 10 minutes.
5
Meanwhile, pour wine into the pan from the meat and cook for 4-5 minutes until slightly thickened. Add 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.
- Dry white wine: 0.8 glass
- Wheat flour: 2 tablespoons
- Fresh rosemary leaves: 2 tablespoons
- Grainy mustard: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Place sliced meat on a plate, arrange vegetables around it, and drizzle with sauce.