Juicy pork tenderloin with mustard, garlic and herbs: a festive and everyday recipe

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Oven-baked pork tenderloin with mustard, garlic and herbs is almost perfect. Such meat contains few carbohydrates and calories, which means it has a lot of benefits.

Cooking pork in mustard marinade is quick and easy. And, of course, very tasty.

In just 30 minutes, we get a juicy, tender and delicious pork tenderloin at the exit.

Ingredients:

1 kg pork tenderloin
3 cloves of minced garlic
1 tbsp. l. ready-made mustard
1.5 tbsp. l. olive oil
a mixture of herbs (such as Italian seasoning or a mixture of Provence herbs are also good choices)
0.5 tsp l. coarse sea salt
ground black pepper to taste

How to cook:

1. Preheat the oven to 180 degrees, this preparation of the oven will help to make the pork juicy and not dry.

2. Wash the meat, dry it and season generously with salt and pepper.

3. Transfer the prepared pork to a frying pan or on a baking sheet, preferably slightly oiled.

Using a brush, cover the pork with mustard.

4. In a small bowl, prepare a spicy herbal mixture by combining butter, chopped garlic, herbs, salt and ground pepper.

5. Put the herbal mixture directly on the mustard layer with a brush so that it covers the meat on all sides, except for the bottom.

6. Place a baking sheet or dish with meat in a hot oven for 30 minutes. If your piece is large enough, then this time may not be enough.

Therefore, you will need a meat thermometer to determine how cooked your meat is.

If the thermometer reads 60 degrees inside the piece, then at this point the meat will be slightly pink, which is completely normal and ready.

But you can return the piece to the oven and bake until its internal temperature reaches more than 65 degrees, at which point the pork turns a little white.

7. Let the cooked pork in mustard rest for a few minutes under a lid or a bowl, then cut into portions and serve.

Juicy and aromatic meat goes well with a side dish of vegetables and young potatoes.

Bon Appetit!

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