Christmas pork tenderloin with mustard

Home » Recipes

Rate this post to help others!

Click a star to rate.

Average rating 5 / 5. Number of votes: 2

No votes so far.

Christmas magic on a plate! Pork tenderloin stuffed with cranberries, coated in Maille honey mustard, and baked with apples and aromatic rosemary. Perfect for a family dinner at this special time! Thank you for the recipe! Scout in the Kitchen.

Number of servings

Sharpness level

MILD

Preparation time

45 min

Difficulty level

EASY

INGREDIENTS

6 tablespoons Dijon Maille Honey Mustard
2 tablespoons of olive oil
2 tablespoons of ghee
2 x pork tenderloin
200 g fresh cranberries
fresh rosemary or thyme – as desired
4 apples
2 garlic cloves
50 g cold butter
salt
250 ml broth or water

A METHOD OF PREPARING

Remove all membranes from the meat, sprinkle with salt, prick with a knife and stuff with cranberries.
Fry the tenderloin on all sides in olive oil and ghee.
Remove from heat, spread with mustard, add halved apples, 3 handfuls of cranberries, rosemary, garlic, 1 cup of broth, add 50 g of cold butter on top.
Bake at 220 degrees for 25-35 minutes depending on the size of the tenderloins.
Remove the meat, cut it into slices, add the apple halves, pour the sauce from the pan through a strainer and pour it over the meat.
Best served with baked potatoes.

CHECK