Pork tenderloin with mustard-herb-butter

Name: Pork tenderloin with mustard-herb-butter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Pork fillets (approx. 350 g each); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Butter; 75 g sweet mustard; 25 g spicy mustard; 2 TABLESPOONS freeze-dried chives; 4 discs Grey bread (à approx. 75 g); 1 collar Chives; 7-10 Tbsp Baby salad

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 350 g each)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Butter
75 g sweet mustard
25 g spicy mustard
2 TABLESPOONS freeze-dried chives
4 discs Grey bread (à approx. 75 g)
1 collar Chives
7-10 Tbsp Baby salad

Directions

1
Dab meat dry. Heat the oil in an ovenproof pan. Fry the meat for 8-10 minutes, turning it over, and season with salt and pepper.
2
Meanwhile melt butter. Mix butter, mustard and freeze-dried chives. Remove the meat from the pan and set aside. Briefly toast bread in the frying fat on both sides. Remove from the stove, place the fillets on the slices of bread, brush the meat with mustard mixture
3
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. In the meantime, wash the chives, shake them dry and, except for a few stalks for garnishing, cut them into fine rolls. Cut the fillet open if necessary. Arrange slices of bread with meat on plates, sprinkle with chives. Garnish with chives and salad