Pork Tenderloin with Mustard Crust

5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people


  • 375 g Shweine fillet
  • 100 g Baby spinach
  • 80 ml Broth
  • 2 Shallots
  • 600 g Small potatoes (triplets)
  • 5 small Carrots
  • 50 g Panko flour
  • 35 g Mustard grainy
  • 1 toe Garlic
  • 20 g Butter
  • 300 ml Cream
  • Oil
  • Salt
  • Pepper from the grinder
  • Chopped parsley


  • First preheat the oven to 220 ° C O / U heat.
  • Wash the potatoes and quarter them lengthways. Peel the carrots, cut in half crosswise and cut lengthways into sticks. Put the potato wedges and the carrot sticks each in a bowl, season with salt and pepper and drizzle with olive oil, then mix well. Spread the potatoes and carrots on a baking sheet lined with baking paper and bake in the oven for 25 minutes until golden brown. I pushed both trays into the oven at the same time, then either with forced air or, as I did, swap the trays after half the time.
  • Peel shallots and garlic and cut both into fine cubes. In a small bowl, knead the panko flour, butter and mustard together.
  • Then heat some oil in a large pan and sear the fillets, cut into thicker slices, on both sides. I also smeared mustard on a few slices, like in the original recipe, and then dusted them with flour and fried them. Then take the meat out of the pan and cover with the mustard crumbs and press lightly. Then the last 12-14 minutes of the vegetable baking time in the oven, place on the baking sheet and bake with.
  • Heat the pan again, without adding any more fat, briefly sweat the onion and garlic cubes in it. Then deglaze with the broth and cream. Put the baby spinach in the sauce and let simmer for a few minutes and season with salt and pepper.
  • Arrange the oven vegetables with the creamed spinach on plates. Place the gratinated fillet pieces on the plates and sprinkle with chopped parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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