Have you decided what to prepare for Christmas dinner? Here is an easy and tasty proposal, which will resolve the impasse of the main course: pork tenderloin with mustard seeds according to an idea of Antonia Polese.
1 sprig rosemary, 1 sprig sage, 1 sprig thyme, 800 g pork tenderloin, 1 clove garlic, 1 carrot, 1 onion, 1 stalk celery, ½ cup dry white wine, 3 tablespoons starch, 1 tablespoon mustard seeds, 3-4 tablespoons extra vergin olive oil, salt and pepper.
How to prepare
Chop the herbs. Wash and dry the tenderloin, rub with garlic and wrap it in the choppped herbs. Put the meat in a saucepan with 2 or 3 tablespoons of oil and brown (seal) on all sides. Combine the vegetables cu tinto small pieces and continue cooking for about 15 minutes (the time will depend on the weight and thikness of the meat). Place the fillet on a plate cover with aluminum foil and prepare the sauce: remove the vegetables and pass through the vegetables mill; collect the juice left at the bottom of the panwith the wine, et it evaporate, then add the pureed vegetables and the mixed with starch and grai mustard, reduce the sauce by about 1/3 and season to taste. Cut the mea tinto slices and arrange them on a platter with a little of the hot sauce. It can be served with roasted potatoes or mashed potatoes, whipped with olive oil.