Pork tenderloin in mustard and poppy seed

Name: Pork tenderloin in mustard and poppy seed
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 stem(s) Thyme; 3 TABLESPOONS Mustard; 800 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS + 1 level teaspoon of poppy seed; 1 Shallot; 10 g Butter; 200 ml dry white wine; 200 g ribbon noodles; 50 g Whipped cream; 4 Stem(s) Chervil; 7-10 Tbsp Sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 stem(s) Thyme
3 TABLESPOONS Mustard
800 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS + 1 level teaspoon of poppy seed
1 Shallot
10 g Butter
200 ml dry white wine
200 g ribbon noodles
50 g Whipped cream
4 Stem(s) Chervil
7-10 Tbsp Sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash the thyme, shake dry and chop the leaves into small pieces. Mix thyme and mustard. Season pork tenderloin with salt and pepper. Spread with about 1 tablespoon thyme mustard and roll in 2-3 tablespoons poppy seeds.
2
Peel and finely dice the shallot. Heat butter in a roaster. Add the diced shallots and place the pork tenderloin on top. Add 100 ml wine and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 30 minutes. Remove the meat and wrap loosely in aluminium foil. Keep warm
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Add cream, 100 ml wine, 5 tablespoons water, 1 teaspoon poppy seed and the remaining thyme mustard to the roaster and simmer for about 7 minutes. Wash the chervil, shake dry and chop the leaves of 2 stems finely. Add chervil to the sauce and season with salt, pepper and sugar. Cut pork fillet into slices. Arrange meat, noodles and sauce on plates and garnish with chervil