Filet de porc mariné aux deux moutardes et au miel
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  • Easy to do
préparation
5minutes
cuisson
25minutes
servings
4
type of dish
Main course
préparation
5minutes
cuisson
25minutes
servings
4
type of dish
Main course
Filet de porc mariné aux deux moutardes et au miel
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
5minutes
cuisson
25minutes
servings
4
type of dish
Main course
préparation
5minutes
cuisson
25minutes
servings
4
type of dish
Main course
ingredient
  • 30 ml dijon mustard
  • 30 ml whole-grain mustard
  • 30 ml honey
  • 30 ml soy sauce
  • 2 clove(s) garlic , finely chopped
  • 75 ml olive oil
  • To taste, pepper
  • 1 pork tenderloin (1 large or 2 x 300 g ea.)
  • 30 ml dijon mustard
  • 30 ml whole-grain mustard
  • 30 ml honey
  • 30 ml soy sauce
  • 2 clove(s) garlic , finely chopped
  • 75 ml olive oil
  • To taste, pepper
  • 1 pork tenderloin (1 large or 2 x 300 g ea.)
prep time
  1. In a bowl, whisk together the two mustards, honey, soy sauce, garlic, and 60 mL (¼ cup) of oil. Season with pepper. Pour marinade into a large plastic bag with the pork tenderloin and marinate for 30 minutes or more if you like.
  2. Preheat oven to 220°C (425°F).
  3. In an oven-proof skillet, sear the pork in 15 mL (1 tbsp.) of oil, about 2 minutes per side.
  4. Bake in oven for 20 minutes, or until internal temperature reaches 70°C (160°F).
  5. Serve with rice and carrots fried in butter and sprinkled with fresh parsley.