John Myers
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Pork Tenderloin with Mustard-sage Crust on Bed of Vegetables
The perfect pork tenderloin with mustard-sage crust on bed of vegetables recipe with a picture and simple step-by-step instructions.
For the crust:
- Colorful pepper from the mill
- Salt
- 2 tbsp Mustard
- 2 tbsp Breadcrumbs
- 1 tbsp Butter
- 1 Egg
- 1 Egg yolk
- 0,5 bunch Sage
For the vegetable bed:
- 1 pole Leek
- 1 Fennel bulb
- 1 Zucchini
- 1 Onion
- 2 Garlic cloves chopped
- 300 g Cherry tomatoes
- 1 tbsp Capers
- 3 Branches Rosemary
- 100 ml Meatsoup
- Wash and clean the vegetables, then cut them into slices or rings … .. cut the tomatoes in half
- Grease a baking dish and pour in the vegetables, capers and rosemary
- preheat the oven to 180 °
- Wash the pork fillet, pat dry and parry …… salt and pepper
- Rinse off the sage, shake dry and chop ….. mix with mustard, butter, breadcrumbs, egg and egg yolk
- distribute the mixture evenly on the fillet
- Place the fillet on the bed of vegetables and pour in the stock
- place the pan on the middle rail in the oven … cook the fillet for about 25 – 30 minutes
- take the mold out of the oven … .. let the meat rest for a while
- Cut the fillet into slices and arrange on top of the vegetables
- I also had flatbread …….. Enjoy it!
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