Juicy pork tenderloin

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Today I'd like to share a recipie for a baked pork tenderloin accompanied by grainy mustard and a whole lot of veggies.


 

It's a simple, single-pot, delightful meal. Meat is juicy and almost melts in your mouth; mustard and herbs nicely round up its flavour. Add in the sweetness of baked onions and peppers - divine!

 You'll find the list of ingredients, method and approximate nutritional value below.


Ingredients

  • 1 pork tenderloin (450-500 g)
  • 3 tbsp oil
  • 2 tbsp French mustard (~60 g)
  • 2 cloves of garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried sage
  • 0.5 tsp dried thyme
  • 1 medium carrot (~110 g)
  • 2 medium onions (~240 g)
  • 1 medium pepper (~150 g after deseeding)
  • 1 medium zucchini (~180 g
  • Salt and pepper to taste

Method

  1. Prepare the marinade. Into a small bowl add 2 tbsp French mustard, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp dried sage and 0.5 tsp dried thyme. Add two garlic cloves through a garlic press. Mix well.
  2. Cut two medium onions into quarters. Slice one carrot and one zucchini into half-slices. Deseed one pepper; cut it into medium cubes.
  3. Clean the tenderloin, remove the inedible membranes and thoroughly cover with salt and pepper on both sides. Massage the spices into any cuts.
  4. Fry the tenderloin on all sides to close in the juices. Pou 2 tbsp of oil into a large ovenproof skillet and heat it up. Place the meat in the skillet and fry on each side for 1-2 minutes. Take the tenderloin out of the skillet and take the skillet off heat. Don't remove the fat.
  5. Add the vegetables into the skillet. Pour in the remaining tbsp of oil. Stir thoroughly so that each piece of vegetables gets covered with oil. 
  6. Place the tenderloin on top of the vegetables and cover it with half of the marinade. Spread it all over the tenderloin, creating a thick layer of mustard. Turn the meat over and repeat on the other side.
  7. Put the skillet into the conventional oven preheated to 200 deg C. Bake the tenderloin until its internal temperature reaches 63 deg C. I recommend using a meat thermometer or probe, inserted at a right angle into the thickest part of meat, as baking time will depend on meat weight and the oven. As a guide, my tenderloin weighed 460 g and it reached correct temperature in 16 minutes.
  8. Take the meat out of the oven, leaving the veggies in.
  9. Cover the tenderloin and set it aside for 5-10 minutes.
  10. Take the vegetables out of the oven and slice the tenderloin. Serve immediately.
  11. Enjoy!
Approximate nutritional value
1 serving (assuming 2 servings)
  • 587 kcal
  • Carbs: 27 g 
  • Fat: 28 g
  • Protein: 56 g
  • Fibre: 6 g

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