This post is also available in:
Magyar (Hungarian)
Ingredients:
- 700 g. Pork Tenderloin
- 50 ml. Olive oil
- 1 branch of rosemary
- 2 cloves of garlic
- 100 ml. white wine
Preparation:
Trim tenderloin of fat and any silver skin and pat dry with a paper towel.
Mix the salt, pepper, mustard and pressed garlic. Use your hands to rub the spices into the tenderloin until evenly coated.
If possible, let it rest in the marinade for three to four hours.
Put some olive oil (or any type of fat) on a baking sheet, pour the wine and add the rosemary.
Cover with tinfoil. Put in the oven and bake at 360˚F (180˚C) for 40-45 minutes, flipping the tenderloin over halfway through baking.
Transfer to a cutting board and let meat rest 5-10 min before slicing. Serve with cauliflower puree and salad or steamed green beans.
Enjoy!
This post is also available in:
Magyar (Hungarian)
