Tender Pan-Seared Pork Tenderloin with Honey-Mustard Glaze
(0)
25 min
Quick
Sezamo
Medalioane fragede din mușchiuleț de porc, rumenite rapid la tigaie și învăluite într-o glazură fină și lucioasă din muștar cu boabe întregi, miere polifloră și sos de soia. O rețetă de toamnă savuroasă, gata în doar 25 de minute.
Preparation method
Preparing the meat and sauce
Trim any silver skin from the pork tenderloin and cut it into medallions about 2.5 - 3 cm thick. Sprinkle the medallions on both sides with fine salt, ground black pepper, and sweet paprika, pressing gently with your fingers so the spices adhere to the meat.
In a small bowl, prepare the glaze by mixing the wholegrain mustard, natural polyfloral honey, soy sauce, natural apple cider vinegar, and finely minced or pressed garlic cloves. Mix well until thoroughly combined.
Pan-searing and serving
Heat the sunflower oil in a large, deep skillet (or grill pan) over medium-high heat. Place the tenderloin medallions in the pan and sear them for 2-3 minutes on each side, until they develop a nice golden crust.
Chef's tip
Do not overcook the pork tenderloin; for a juicy and extremely tender texture, the meat should be only slightly pink in the center.
Wholegrain mustard adds a wonderful crunchy texture to the sweet and sour glaze, perfectly balancing the richness of the pork.
15 min
Under an hour
