Ingredients:
600g pork tenderloin
2 tbsp. honey
2 tbsp. mustard (strong or old-fashioned)
20cl crème fraîche
1 tbsp. balsamic vinegar 1 tbsp. olive oil
Salt, pepper
Fresh thyme (optional) 1. Preparation of the marinade and marinadePrepare the oven and marinade
Preheat the oven to 180°C.
In a bowl, mix the honey, mustard, and balsamic vinegar until it forms a sweet, slightly acidic marinade.
Brown the fillet mignon:
Heat the olive oil in a skillet over medium heat.
Brown the fillet mignon on each side for about 5 minutes, until evenly browned.
Cooking:
Transfer the filet mignon to a baking dish.
Brush generously with the honey-mustard mixture.
Bake for 20 minutes. Baste regularly with the cooking juices during cooking to prevent the meat from drying out.
Ingredients:
600g pork tenderloin
2 tbsp. honey
2 tbsp. mustard (strong or old-fashioned)
20cl crème fraîche
1 tbsp. balsamic vinegar 1 tbsp. olive oil
Salt, pepper
Fresh thyme (optional) 1. Preparation of the marinade and marinadePrepare the oven and marinade
Preheat the oven to 180°C.
In a bowl, mix the honey, mustard, and balsamic vinegar until it forms a sweet, slightly acidic marinade.
Brown the fillet mignon:
Heat the olive oil in a skillet over medium heat.
Brown the fillet mignon on each side for about 5 minutes, until evenly browned.
Cooking:
Transfer the filet mignon to a baking dish.
Brush generously with the honey-mustard mixture.
Bake for 20 minutes. Baste regularly with the cooking juices during cooking to prevent the meat from drying out.
