O&O Lemon and black pepper mustard pork tenderloins
Ingredients
-
1kg (2 lbs) pork tenderloins
-
60 ml (1/4 cup) extra virgin olive oil
-
2 cloves of garlic finely chopped
-
45 ml (3 tbsp) O&O lemon and black pepper mustard
-
3 finely chopped shallots
-
8 minced mushrooms
-
60 ml (1/4 cup) white wine
-
125 ml (1/2 cup) 35% cream
-
15 ml (1 tbsp) O&O lemon and black pepper mustard
-
Salt and pepper, to taste
Preparation
-
1. Preheat oven at 375°C.
-
2. Mix all the ingredients for the marinade and baste the pork loins. Let rest for 3 to 4 hours in the refrigerator.
-
3. Cook the meat for about 30 minutes.
-
4. Brown the shallots with the mushrooms with 1 teaspoon of extra virgin olive oil.
-
5. Pour the white wine to deglaze and let reduce to 2 tablespoons of cooking juice.
-
6. Add the mustard and the cream and cook until the texture is thicker.
-
7. Serve with rice and a green veggie.
