Pork tenderloin with mustard and roasted potatoes is an economical and tasty red meat main dish that we can sear quickly in a pan to keep the meat tender and juicy, then finish cooking in the oven without extending it too long, otherwise the meat fibers become tough and the result is unappetizing.
THIS was what I initially thought of doing but then I opted to marinate the meat with honey and mustard seeds and the result is flavorful and very tender.
I love pork tenderloin and often create easy dishes with this red meat because it’s economical and with a few precautions and the right combinations, I serve tasty and gourmet recipes that everyone loves!
Pork tenderloin is versatile: we can make individual medallions perhaps wrapped in bacon and sage, we can make it a roasted dish entirely deglazed with white wine and cooked in the oven, we can make it stewed with cherry tomatoes and a light sauté … in short, the RED MEAT of the PORK TENDERLOIN will make our main dish tasty and appetizing with few and careful moves.
Pork meat is now raised more healthily and consciously, thus having a better impact on consumer health. Pork meat is recommended for the prevention of cardiovascular diseases and diabetes and is also a more satisfying meat compared to other meats on the market.
I accompanied the main dish with PORK TENDERLOIN with simple boiled potatoes quickly sautéed in the cooking sauce made with mustard seeds and chopped Taggiasca olives but we can also serve some potato and bacon pancakes.
Pork tenderloin with mustard and potatoes is a dish that should be made and… eaten because the next day it will be a rock (forgive me but as always I am honest!).
On the blog I have already published other recipes with pork and I suggest:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 pork tenderloin (about 0.88 lbs)
- 3 tbsps mustard (in grains)
- 2 tbsps acacia honey
- 10 Taggiasca olives (chopped … a handful, don't count them one by one eh eh!)
- 0.7 oz butter
- 3 potatoes
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
#ADV
- Baking Pans
- Cutting Boards
- Knives
Steps
1) Start the pork tenderloin recipe by putting the honey and mustard seeds in a bowl to create a sauce that is then brushed or spread over the entire pork tenderloin, then place the meat in a plate that is covered with plastic wrap and put in the fridge to marinate for about 1 hour.
3) While the marinating process is underway, put a pot on the stove and boil the potatoes starting with cold water and cook for about 20 minutes. Once cooled, cut them into chunks and continue the pork tenderloin recipe with potatoes and mustard.
4) After the marinating time, take the meat and place it in a baking dish with extra virgin olive oil and a bit of butter and brown it on all sides at 430°F for the few minutes that are needed.
5) Lower the temperature to 375°F, adding chopped Taggiasca olives and a little water or vegetable broth, and continue cooking for another 15 minutes or so.
6) A few minutes before turning off the oven, add the chopped potatoes to the dish so that they absorb the flavors of the mustard, honey, and meat.
6) All that’s left is to slice the mustard pork tenderloin and arrange the individual plates, completing them with the boiled and sliced potatoes.
Enjoy your meal!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
RETURN TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on INSTAGRAM and on the blog’s fan page on Facebook not to miss any recipe or special and to comment on the various preparations with me!!!
Copyright 2022© Annalisa Altini, All rights reserved.
Annalisa says…
1) The pork meat that I have always considered white meat I discovered today is RED because “the concentration of myoglobin is the major determinant of the meat color: from a nutritional standpoint, pork meat, containing a myoglobin concentration ranging from 0.1 to 0.3%, is definitely classified as red” (Information taken from sustainable meat on the web).
