Filet de porc à la moutarde de Dijon



  • 2 pork tenderloins
  • 8 tbsp Dijon mustard or grainy mustard
  • 1 tbsp sunflower oil
  • water

 

Heat oil in a casserole.

Very generously coat the first side of each pork tenderloin with mustard. About 2 large tablespoons.

Fry the meat on this first side, meanwhile add the same quantity of mustard in the same quantity on the other side of your pieces of meat.

3 to 5 minutes later flip pork tenderloin and fry on the other side. Meanwhile heat water.

Pour water halfway of the high of the meat and cook gently for 1 to 1.5 hours depending on the heat of the fire. Flip regularly so that meat will be tender.


 

Comments

Post a Comment

Popular posts from this blog

Fève et agneau assaisonné (Fusion Française)

Image
6 pieces of large-sized lamb cutlet 6 pieces asparagus 2-3 carrots 1 red pepper with tomato paste FOR THE MARINADE One cup of coffee each carob molasses and balsamic vinegar 1 Cup of coffee olive oil Three sprigs of chopped thyme and rosemary A teaspoon of salt and cumin each For the FAVA 2 cups dried broad beans 1 large-sized edible chopped onion 4 cups water 1 cup of olive oil 2 teaspoons granulated sugar 1 teaspoon salt Half a bunch of dill For the marinade, take all the ingredients in a large bowl and mix. Thin the meat by beating and smear it with the marinade mixture. Leave overnight in the refrigerator. For the fava (mashed broad beans with dill) , wash the broad beans and place them in a saucepan. Add the remaining ingredients, except dill, and mix. Close the lid of the pan and cook until the broad beans are well tender (adding hot water if necessary). Then mash well with a fork. Add chopped dill to it and set aside. Cut off the hard section at the ends of the asparagus. Cl...
Read more

Crêpes à la parisienne

Image
  For the crepes: 4/5 cups of milk, 2 glasses of flour, butter 50 grams ( 0,11 lbs) 3 eggs, half a bunch, enough salt. For the food base: 100 g (0,22 lbs) ground beef, 150 g (0,33 lbs) ground beef, 100 g( 0,22 lbs) of ham, 15 g ( 0,033 lbs) mushrooms, 1 soup plate 1 head of onion, 1 glass of broth, 1 tender carrot, 1 stalk celery, 1 teaspoon of black pepper, 1 soup of tomato paste, 2 tablespoons of oil, enough salt. For the bechamel : 2 glasses of milk, 1 soup plate 1 glass of flour, 2 tablespoons of grated cheddar cheese, a pinch of cew-i bewwa, enough salt and pepper. Dried mushrooms are softened in cold water. Carrots and celery are cleaned and chopped after washing. Put 1 tablespoon of butter and 2 tablespoons of olive oil in a pan and set it on the fire. When the oil is hot, the chopped onion and finely chopped ham are thrown into the pan and fried by stirring until it turns pink. When it turns pink, celery and carrots are added to them. Stir and fry for a while. When the carr...
Read more

Foie à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more