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


Step 1
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.

Step 2
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.

Step 3
Stir in lemon juice, mustard and cream and simmer until pork is cooked through.

Step 4
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

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