Baked pork tenderloin in foil
- 500 g pork fillet piece;
- 40 g of honey;
- 3 tsp grainy mustard;
- half a lemon;
- 70 ml olive oil cold pressed;
- 2 cloves of garlic;
- 1/3 teaspoon of black pepper;
- 1/2 tsp of salt.
Thoroughly rinse the tenderloin and Pat it tight with a paper towel. RUB it with salt and pepper, paying attention to each plot. Connect the olive oil, lemon juice, mustard and a little heated (to liquefy) med. Peel garlic cloves and crush them in a special press or RUB on a small grater. Add the garlic to the marinade and whisk it with a fork or whisk.
Cover a baking sheet or ovenproof form of a double sheet of foil. Lay in its center, prepared the pork, spoon the marinade, wrap tightly and leave for 30-60 minutes to absorb. Bake pork tenderloin at 200oC for half an hour, then open foil, but avoid pouring the juice. Place baking sheet in the oven for a further 20 minutes to obtain a Golden brown crust. Remove meat, place on a dish with a thick bottom and cut into thick transverse slices.
Pork tenderloin in the sleeve with vegetables
- 400 g pork tenderloin;
- 5 potatoes;
- 3 onion bulbs;
- 1 carrot;
- 1 tsp. hops-suneli;
- 1 tbsp of mayonnaise;
- 2 tbsp soy sauce;
- 1 tsp 9% vinegar;
- 1/2 tsp. of the mixture of peppers (black, white and red);
- 1 tsp of salt.
Wash meat, dry, cut into cubes and put in container. Free from husk 1 onion, finely shred half rings and put the pork. Mix in separate bowl the mayonnaise with soy sauce, vinegar, mixture of peppers and half the salt. Cover the ground meat and stir. Loosely cover the dishes or tighten with cling film and refrigerate for 12 hours.
Peel the potatoes, carrots and onions and cut them into large thick slices or circles. Pour diced root vegetables, hops-suneli and remaining salt and stir with your hands. Put meat and vegetables in the sleeve for baking. Close it the attached clip and pierce in the upper part with a fork or toothpick to release steam.
Carefully place the parcel on a baking sheet and place in a hot oven. Cook the dish for 1 hour at a temperature of 180oC. 15 minutes before end of cooking time, slightly nadorite sleeve, contents browned. Put it into a tureen or just lay in the plate.