21 February, 2007

Pork tenderloin with mustard

Low-fat, quick to make, and very tasty (provided your pork is good quality, and the tomatoes really are ripe).


1 pork tenderloin
2 large onions
3 large ripe tomatoes
Dijon mustard to taste
herbes de Provence (thyme, bay leaf, rosemary)
2 tbsp olive oil
salt and pepper

Preheat the oven to 210C. Slice the onions very thinly, and slice the tomatoes as well. Lightly oil a gratin dish, put the onion slices in, and lay the tomato slices on top. Add salt, pepper and herbs, and drizzle a little olive oil over the top. Bake in the oven for 10 minutes.

Put the pork on top of the vegetables and spread it fairly lavishly with mustard. Return to the oven for 15 minutes, then remove, turn the pork over, spread more mustard on the other side, and roast for another 15 minutes. Let rest for 5 minutes before serving.

You might also like:

One Response to “Pork tenderloin with mustard”

  • I misremembered this recipe the other day, and used apples instead of tomatoes: it was equally nice, though I would advise serving with a bright green vegetable for colour.

Leave a Comment

Comments are very welcome! If you have tried this recipe, please let me know what you thought.

Subscribe to comments on this post

Subscribe without commenting

about

All recipes in this blog tested using the most stringent quality controls (French guests). Read on ...
A note on weights and measures

find me elsewhere


CookEatShare Featured Author

Categories

Bookstore

A selection of cookbooks from our shelves, brought to you by Amazon.com
In Europe? You can shop here.

Creative Commons License
This blog is licensed under a Creative Commons License.

©Archetype Informatique, 2008. Theme based on FreshlyBakedBread by Lorraine Barte