We go with a christmas recipe economic, simple and, above all, comfortable. We mean that we can leave the meat cooked in advance, preserved in its sauce, to heat it just before serving.

Once at the table, with this sirloin in sauce we save ourselves from having to carve a piece of meat. We can only enjoy the fragrant and bittersweet flavor of the creamy mustard, cava and honey sauce.

Pork tenderloin in mustard and cava sauce

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Let's go with a recipe for Pork tenderloin in mustard and cava sauce that you will love.

Solomillo de cerdo en salsa de mostaza y cava

Ángela

Kitchen: cuisine
Recipe type: meat

Total time:

Ingredients

2 pork tenderloins
4 cloves of garlic
1 tablespoon Dijon mustard
3 tablespoons honey
200 ml. cava
200 ml. cream for cooking
pepper
oil
shawl

Preparation

Cut the sirloins into not very thick medallions. We chose a wide frying pan and covered its bottom with oil.
Pour the crushed garlic cloves and distribute the meat. If it doesn't all fit, we'll cook it twice. Brown the sirloin medallions on one side, turn them over, season them with salt and pepper, and wait for them to take on color on that side, always over medium-high heat.
We remove the meat and garlic. In that same container we pour the cava, mustard and honey and let the sauce reduce.
Once it has thickened, we return the sirloin to the pan and add the cream. Let the whole cook for a couple of minutes.

Recetín

Pork tenderloin in mustard and cava sauce

Pork tenderloin in mustard and cava sauce

Ingredients

Preparation

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