Pork tenderloin in herbs and mustard
4 servings
30 minutes
Pork tenderloin in herbs and mustard is an elegant dish of Spanish cuisine that combines the tenderness of meat with aromatic herbs and spicy mustard. Spaniards value simplicity and richness of flavor, and this recipe perfectly reflects the culinary traditions of the country. Grilled pork fillet achieves a rich taste thanks to olive oil, freshly ground pepper, and salt. But the real magic happens when the meat is coated with Dijon mustard and herbs – parsley, dill, chives, and tarragon. After cooling, it becomes even more aromatic, and thin slices are served with a glass of young wine. This recipe not only impresses with its taste but is also perfect for a festive dinner or a cozy family evening, bringing warmth of Mediterranean gastronomy.
1
Preheat the grill pan well.
2
Brush the meat with olive oil, season with salt and pepper. Place on the grill and cook for 15 minutes, turning (the meat should remain slightly pink in the center). Remove, cover with foil, and let rest for 15 minutes.
- Olive oil: to taste
- Pork tenderloin: 600 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Meanwhile, mix the chopped herbs in a bowl.
- Chopped parsley: 0.5 glass
- Chopped dill: 2 tablespoons
- Chopped chives: 2 tablespoons
- Chopped tarragon leaves: 2 tablespoons
4
Place the meat on a baking paper and brush with mustard. Then roll in herbs, pressing lightly.
- Dijon mustard: 0.3 glass
5
Wrap in film and chill in the refrigerator. Slice thinly before serving.
