Pork tenderloin braids
Try making unusual braids instead of the usual chops. The meat looks very impressive, and after marinating with mustard and honey it becomes very tender.
Fan out the tenderloin, cover with cling film and gently pound.
In a plastic bag, mix oil, mustard, honey, squeezed lemon juice, chopped garlic, salt and pepper.
Place the meat in the marinade, shake several times and refrigerate for 3-4 hours.
Remove the tenderloin from the bag and shake off any remaining marinade. Place on a cutting board and braid both pieces. Secure with toothpicks in several places so that the tenderloin holds its shape.
Heat the pan over medium heat or over medium heat. Fry the pork braids for 3-4 minutes on each side.
Reduce heat to low, cover with a lid and cook for another 10 minutes. Remove toothpicks before serving.
Ingredients
Pork tenderloin
2 jokes
Olive oil
2 tbsp. spoons
Grainy mustard
2 tbsp. spoons
Liquid honey
3 tbsp. spoons
small lemon
½ piece
Garlic
2 cloves
Salt
taste
Ground black pepper
taste
Preparation
Cut the tenderloin in half lengthwise. On each half, make two longitudinal cuts, literally a few centimeters short of the end.Fan out the tenderloin, cover with cling film and gently pound.
In a plastic bag, mix oil, mustard, honey, squeezed lemon juice, chopped garlic, salt and pepper.
Place the meat in the marinade, shake several times and refrigerate for 3-4 hours.
Remove the tenderloin from the bag and shake off any remaining marinade. Place on a cutting board and braid both pieces. Secure with toothpicks in several places so that the tenderloin holds its shape.
Heat the pan over medium heat or over medium heat. Fry the pork braids for 3-4 minutes on each side.
Reduce heat to low, cover with a lid and cook for another 10 minutes. Remove toothpicks before serving.
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