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Pork Tenderloin with Mustard Crust

  • Medium
  • Microwave



Pork tenderloin is among the finest that the pig has to offer. Delicious mustard crust turns it into a real feast. To ensure the tenderloin melts on the tongue, it is first steamed and later grilled for its spicy hood. Meanwhile, you can relax and take care of the side dishes: creamy mashed potatoes with a fine citrus note and leaf spinach.




Parry the pork tenderloin, freeing it from tendons and fat. Season with salt and pepper on all sides. Place in a glass bowl and cook for 15 minutes on steam level 1.


Meanwhile, prepare the mustard crust. Beat the egg whites with a pinch of salt until stiff. Cut the crust off the toast and dice the remaining bread. Finely chop the parsley and tarragon. Lift the bread cubes, herbs, and 2 tbsp coarse mustard under the stiff egg whites.


For the sauce, bring the beer, honey, dried marjoram, and veal stock in a saucepan to a boil. Reduce to half over medium heat.


Peel the potatoes for the puree. Halve the larger tubers. Cook potatoes in plenty of salted water for 20 minutes. Drain and leave to evaporate in a pan.


Take the pork tenderloin from the microwave and distribute the mustard crust on it. Bake for 10 minutes at grill function 1.


Warm the milk and season with grated nutmeg.


Press the warm potatoes twice through a potato press. Alternatively, use a potato masher.


Wash lemon and grate zest finely. Add lemon zest, hot milk, and butter to the potatoes. Season with salt and keep warm.


Stir the starch with a dash of water and stir in the sauce. Mix with a hand blender. Season with salt and possibly a little more honey.


Peel garlic and cut into thin slices. Heat oil in a wide pan and fry garlic in it for a short time. It should not turn brown, otherwise it will taste slightly bitter. Add leaf spinach to the pan and sauté until it collapses. Season with salt and pepper.


Now that everything is done, what belongs on the plate? Place the fluffy potato puree at the top left. To the right, place the leaf spinach. Place the tender pink filet at the lower half of the plate cut into thick slices and framed by a little sauce. Keep remaining sauce in a gravy boat on the table.


Pork Tenderloin with Mustard Crust

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Adjust Servings:
600g pork tenderloin
1 egg white
4 slices toasted bread
0.5 bunch parsley
0.5 bunch tarragon
4 tbsp coarse mustard
400 ml light beer
4 tbsp honey
1 tsp dried marjoram
400 ml veal stock
2 tsp starch
1 kg floury potatoes
200 ml milk
1 pinch fresh grated nutmeg
3 tbsp butter
1 lemon
700g spinach
2 tbsp olive oil
2 garlic cloves
salt and black pepper
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