This recipe is delicious and adds new dimensions of flavor to meat. Serve with potatoes, rice or noodles!
Serves: 4 Prep. time: 10′ Cooks in: 15′ Ready in: 25′
1 kg pork tenderloin, whole piece
2 tbsp extra-virgin olive oil
1 tbsp butter
1 large onion, grated
2 large garlic cloves, crushed
1 shot brandy
3 tbsp mustard
½ cup blonde beer
1 tsp thyme
Preheat oven at 200οC/fan. Season tenderloin well with salt and pepper. In a large oven proof pot heat oil and butter. Cook meat until nicely colored on all sides. Scoop out on a plate.
In the same pan cook garlic and onion until translucent. Return pork to pot and drizzle with brandy. Remove pan from heat when alcohol evaporates. Mix beer with mustard and drizzle meat in the pot. Sprinkle with thyme, reduce heat to low, cover with lid and cook for 5 minutes, stirring a couple of times.
Transfer pot in the oven and roast for 15 minutes. Allow meat to cool for 5 minutes and serve with extra thyme, potatoes or rice.
Και η συνταγή στα ελληνικά: Ψαρονέφρι με σάλτσα από μπίρα και μουστάρδα