A tender and juicy pork fillet, slowly cooked in the oven in a luscious sauce made with Dijon mustard and honey. The gentle, covered cooking helps prevent the meat from drying out while developing the flavors. The slightly sweet and spicy sauce pairs perfectly with mashed potatoes or roasted vegetables.
Ingredients
- pork fillets of about 450 to 500 g each
- (15 ml) olive oil
- (2.5 ml) salt
- (1.25 ml) black pepper
- (5 ml) sweet paprika
- (80 ml) honey
- (60 ml) Dijon mustard
- (15 ml) old-fashioned mustard
- (180 ml) chicken broth
- minced garlic cloves
- (15 ml) apple cider vinegar
- (5 ml) dried thyme
- finely chopped small onion
- (15 ml) cornstarch
- (30 ml) cold water
Instructions
- Preheat oven to 120 °C (250 °F).
- Pat the pork fillets dry with paper towels. Season evenly with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork fillets for about 1 to 2 minutes on each side, until lightly browned.
- Place the pork fillets in a casserole or oven-safe dish with a lid. Spread the chopped onion around the meat.
- In a bowl, mix the honey, both mustards, chicken broth, garlic, apple cider vinegar, and thyme until a smooth sauce forms.
- Pour the sauce over the pork fillets and turn them to coat evenly.
- Cover the casserole tightly and bake. Begin checking the internal temperature after about 45 to 60 minutes. Continue cooking until the center of the thickest part reaches 63 °C (145 °F). The actual time depends on the thickness of the fillets and may be less than 1 hour 30 minutes.
- Remove the pork fillets from the dish, loosely cover with aluminum foil, and let rest for 10 minutes.
- Pour the cooking juices into a small saucepan. Bring to a gentle simmer. To thicken the sauce, mix the cornstarch with cold water, add to the sauce, and simmer for 1 to 2 minutes while stirring.
- Slice the pork fillets into medallions about 1.5 to 2 cm thick. Generously glaze with the mustard-honey sauce before serving.
- Pork tenderloin is a very lean cut. Unlike pork shoulder, it does not necessarily become more tender by cooking for a long time
