This dish turns out to be very tender, juicy. It is perfect as a side dish with rice or mashed potatoes.
It is necessary
- - 1 kg of pork tenderloin,
- - 50 ml of apple cider or table vinegar,
- - 50 ml of sunflower oil,
- - 2 tsp mustard,
- - 3 cloves of garlic,
- - 1 tsp dry oregano,
- - thyme or basil as a seasoning,
- - salt to taste.
- For the sauce:
- - 50 g butter,
- - 1 tbsp. flour,
- - 1 glass of chicken broth.
Instructions
Step 1
Trim excess fat from the pork tenderloin.
Step 2
Prepare the marinade. To do this, combine chopped garlic, oil, vinegar, salt, seasoning and mustard in a bowl.
Step 3
Place the meat in a freezer clasp bag. Pour in the marinade and stir in such a way that it marinates the meat on all sides. Then zip up the package.
Step 4
Put the marinated meat in the refrigerator for half an hour. Then take it out and remove the marinade (the marinade does not need to be poured out).
Step 5
Preheat a skillet over high heat. Add some sunflower oil. Add the tenderloin and fry on all sides until crusty, about 5-7 minutes.
Step 6
After that, transfer the tenderloin to a baking dish and place in an oven preheated to 180 degrees. Bake until tender, about 20-25 minutes.
Step 7
While the tenderloin is baking, prepare the sauce. To do this, melt the butter. Put flour there and fry, stirring occasionally, for 1 minute. Slowly add the hot broth in a thin stream. Then top up with the rest of the marinade. Simmer over medium heat until liquid.
Step 8
Cut the finished tenderloin into slices and place on a preheated dish. Pour the sauce over everything, add the side dish and serve.
