Pork tenderloin with mustard-Hollandaise

Name: Pork tenderloin with mustard-Hollandaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Carrots; 400 g Courgette; 600 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 2 TABLESPOONS Oil; 100 g Butter; 2 Egg Yolk; 2 TABLESPOONS White wine; 1/2 TEASPOON Mustard powder; 1 TEASPOON medium hot mustard; 7-10 Tbsp white pepper; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Carrots
400 g Courgette
600 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
2 TABLESPOONS Oil
100 g Butter
2 Egg Yolk
2 TABLESPOONS White wine
1/2 TEASPOON Mustard powder
1 TEASPOON medium hot mustard
7-10 Tbsp white pepper
1 TABLESPOON Butter or margarine
7-10 Tbsp Parsley

Directions

1
Clean and wash the carrots and zucchini and cut them into sticks. Wash pork tenderloin, dab dry and rub with salt and pepper. Heat oil in a pan and fry the meat all around.
2
Fry over medium heat for about 10 minutes. Put the vegetables into little boiling salted water and steam them for 3-5 minutes. Melt butter. Mix the egg yolks, white wine and mustard powder in a bowl and whip until thick and frothy on a hot water bath.
3
Whip the butter into the mixture bit by bit. Season to taste with mustard, salt and pepper. Leave the meat to rest for a while and cut open. Drain the vegetables, toss in the fat and arrange on a preheated plate with the meat and some sauce.
4
Garnish with parsley. Remaining sauce extra is enough.