Baked pork tenderloin

- 700 g pork tenderloin;
- 3 cloves of garlic;
- 30 g of soy sauce, and Dijon mustard;
- 1/2 tsp ground white pepper;
- 1 teaspoon of salt;
- vegetable oil.

Thoroughly rinse the meat and dry with paper towel. Will peel the garlic cloves and mash in a mortar or grate on fine grater. Combine the pulp with the mustard and soy sauce. RUB the pork with salt and pepper, and coat with the mixture. Spread a double sheet of foil, matte side down. Promazhte vegetable oil with a brush, put the meat and wrap tightly.

Pork tenderloin bake 50 minutes at 180oC, then another 10 minutes by opening a silver coating to it browned. Remove the parcel from the oven and leave closed for 10 minutes, then unroll, cut into slices and serve.

Fried steaks of pork tenderloin

- 600 g pork tenderloin;
- 1 big onion;
- 40 g of mustard;
- 2/3 tsp mixture of ground pepper;
- 3/4 tsp salt;
- vegetable oil.

Wash the fillets, Pat dry, slice crosswise into medallions the thickness of not more than 1.5 cm and repel culinary hammer or the handle of a knife. Sprinkle with salt and pepper on both sides, put in a deep container, pour over the mustard and mix. Tighten the bowl with cling film and marinate the meat for 40-50 minutes.

Pour the oil into a regular or grill pan and think it will rascality so went to smoke. Fry pork slices 3-4 minutes, then flip and cook another 2-3 minutes until Golden brown. Reduce heat to moderate, put the meat chopped onion rings, close the bowl with a lid and simmer for another 5 minutes. Invert the pan on the stand and let the steaks for 5-7 minutes to "walk".

The meat under a "fur coat"

- 700 g pork tenderloin;
- 3 bulbs;
- 150 g of hard cheese savoury;
- 70 g of 25% strength cream;
- 40 g of butter;
- 1/2 tbsp seasoning for meat;
- 1/2 tsp of salt.

Detach the bulb from the upper dry layer and slice in half rings. Cut the washed pork tenderloin into thin transverse slices, slightly repel, salt and spice up. Coarsely grate cheese. Cover a baking sheet or ovenproof form with strips of butter, put in it cold plates close to each other, cover the onions, brush with cream and sprinkle with grated cheese. Put the dish in a preheated 180oC oven for 45 minutes.