A simple creamy pork tenderloin recipe with mustard and thyme that provides all the flavor. Avoid cooking the meat too long, 30 to 40 minutes are fine…
Serves 4-5 Prep. time: 10′ Cooks in: 30′ Ready in: 40′
2 pork loins, 500 g each
12 bacon rashers
2 tbsp spicy mustard
2 tbsp extra-virgin olive oil
1 glass of water dry white wine
1 tbsp thyme, leaves picked & finely chopped
1 cup single cream
1 lemon, juiced
salt, freshly ground black pepper
Cut pork loins in 12 round slices (3-4 cm thick) and press to flatten a little. Wrap each piece
with one bacon rasher and hold with a toothpick.
Heat oil in a large pan with heavy bottom on medium heat. Sauté pork on all sides. Add white wine, season with salt and pepper and sprinkle with thyme. Cook until alcohol evaporates.
Stir in lemon juice, mustard and cream and simmer until pork is cooked through.
Remove toothpicks and divide on 4 plates, drizzling with a little sauce. Serve with carrot puree if you wish.
Και η ελληνική συνταγή: Ψητό ψαρονέφρι με μπέικον και σάλτσα μουστάρδας