Receita Solta

Pork Fillet with Mustard: The Flavor that Conquers

RS

Por

Master Receita Solta

Pork Fillet with Mustard: The Flavor that Conquers
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories310 kcal

Resumo para quem tem pressa

"The pork tenderloin with mustard and honey combines the tenderness of lean meat with the sweet-and-sour balance of the golden pan sauce. It is a quick, elegant, and juicy recipe that is easily prepared on the stovetop for everyday meals."

Pork Fillet with Mustard: The Flavor that Conquers

O Que Você Precisa Saber

- The honey mustard marinade tenderizes the pork loin fibers and delicately caramelizes during the initial searing. - Searing for 5 minutes on each side creates a golden outer layer, retaining the meat's internal juices. - Cooking covered for 15 minutes over low heat ensures the piece cooks completely without drying out the center.

Ingredients

Main Course

  • 800g of pork fillet
  • 3 tablespoons of mustard
  • 2 tablespoons of honey
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon of olive oil

Instructions

Main Course

1

In a bowl, mix the mustard, honey, garlic, salt, and pepper.

2

Season the pork fillet with the mixture, coating the meat well.

3

Let marinate for at least 15 minutes to absorb the flavor.

4

Heat the oil in a pot over medium heat.

5

Add the marinated fillet to the pan and cook for about 5 minutes on each side.

6

Reduce the heat and cover the pot, cooking for 15 more minutes, until the meat is well cooked.

7

Remove from the pan and let it rest for 5 minutes before slicing.

8

Serve with rice and sautéed vegetables.

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Chef Tips

- Clean the pork tenderloin piece by removing the superficial white film with a sharp knife before applying the seasoning. - Keep the flame low in the covered phase so the honey doesn't burn at the bottom of the pan while the meat cooks. - Let the meat rest for 5 minutes on the cutting board before slicing into medallions to maintain all the juiciness.

Variations

- Add two tablespoons of heavy cream to the bottom of the pot in the final minutes to form a creamy sauce. - Add sprigs of fresh rosemary or chopped sage to the marinade to introduce a rustic herbal perfume. - Add sliced apples to the pan during the covered stage so they cook in the fillet and mustard broth.

Substitutions

- A mostarda amarela tradicional pode ser substituída por mostarda dijon ou mostarda escura com sementes. - O filé mignon suíno pode ser substituído por lombo suíno limpo em fatias grossas ou bistecas desossadas. - O mel de abelhas pode ser substituído por melado de cana ou açúcar mascavo dissolvido em uma colher de água.

How to Store

Store the pork tenderloin medallions drizzled with the sauce in an airtight container in the refrigerator for up to 4 days. Reheat over low heat in a covered skillet, sprinkling in two tablespoons of water or broth to keep the meat tender.

Can You Freeze It?

You can freeze the already roasted fillet with the sauce in suitable containers for up to 2 months. To thaw, move to the refrigerator the day before and heat in the pot over low heat until the sauce regains its fluidity.

What to Serve With

It is the perfect combination for vegetables sauteed in butter, velvety arracacha puree, and fluffy white rice. A crunchy green apple salad with chopped nuts harmonizes with the sweet and sour touch of mustard.

Frequently Asked Questions

How to not let the pork tenderloin get dry and hard in the pan?

The pork tenderloin is very lean; sear quickly and cook over low heat with the pan well covered for the exact time of 15 minutes.

Does pork need to be well done?

The meat should be completely cooked and opaque in the center, with an internal temperature around 71°C, maintaining juiciness.

Does the honey not burn during the first 5 minutes of searing?

Keep the heat medium and turn the meat with culinary tongs as soon as it reaches a golden tone without letting it darken.

Can I make the fillets already cut into individual medallions?

Yes, cut into 2-centimeter medallions and reduce the covered cooking time to about 8 to 10 minutes.

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