Pork tenderloin with mustard puree and demi-glace sauce
Ingredients
900 g pork tenderloin
50 g lemon
60 g luk
To taste salt, pepper, and VegetaAt your request, Vegeta Maestro Thyme
On request Chopped parsley leaves50 ml apple cider vinegar
100 ml olive oil
200 g Mashed potatoes100 g butter
100 ml sour cream
20 g Tarragon mustard 10 g Vegeta Natur garlic pasta100 ml red wine
Preparation steps
Weight for 4 portions – Pork tenderloin with sauce: 1 kg
Meso
Make a marinade from olive oil, apple cider vinegar, salt, pepper, Vegeta, thyme, and lemon zest. Marinate the pork tenderloin whole and leave it in a cool place for at least 1 hour.
Fry the fillets on all sides in a grill pan, then place them on a baking sheet and bake at 160 °C for about 10 minutes.
Mashed potatoes
Add potato puree powder to the salted boiling water and mix well with a whisk. Add sour cream, the remaining butter, mustard, and mix everything together.
Umak
In a small pot, whisk together the demi-glace sauce and water, stirring until the sauce comes to a boil. Then add the wine and simmer on low heat for about 5 minutes.