As per usual, there's no mention of the oven temperature or cooking time. But it worked out great! The mustard complements the pork quite well. And here is a picture from Pantagruel of the pork cuts for the cook that doesn't know them yet.
The tenderloin comes from the back of the pig where is written "Lombo".
- 1 pork tenderloin (500g or 1lb)
- 3 tablespoons Dijon mustard
- 1 tablespoon vinegar
- salt, white wine q.s.
Preheat your oven to 180ºC (350ºF). Find a snug-fitting pot for the pork tenderloin (I used a cake pan eheh). Rub the tenderloin with salt thoroughly and add a bit of olive oil or margarine if you feel that the tenderloin is too lean.
Cook the tenderloin in the preheated oven for 30-40minutes. If the pot gets to dry add a bit of white wine.
In a small bowl mix the dijon mustard with the vinegar.
When the tenderloin is almost done rub it with the mixture and cook it until done in the oven.
Slice it in small pieces and serve with whatever you feel like. Since we ate it during the week I just boiled some broccoli. But I honestly can't think of something that wouldn't be a good side dish to accompany this tenderloin.
For a print friendly version visit this recipe at my Recipes page.