Pork tenderloin is the perfect choice when you want a real meat dinner without a lot of cooking. And to prevent the pork from being tough and squeaking on your teeth, one trick is enough – a gentle breading with mustard and honey.
Ingredients:
Pork tenderloin – about 500-600 g
Dijon mustard – 2 tbsp. spoons
Honey – 1 tbsp. spoon
Garlic – 2 cloves
Smoked paprika – 1/2 teaspoon
Salt, black pepper – to taste
Vegetable oil – for frying
How to cook:
- Rinse the fillet and dry with a paper towel.
- Cut across the grain into medallions 1.5–2 cm thick.
- In a bowl, mix mustard, honey, chopped garlic, paprika, salt and pepper.
- Dip each piece into the mixture, coating all sides evenly. Leave for 5-7 minutes.
- Heat a frying pan with oil over medium heat.
- Add the pork and fry for 4-5 minutes on each side until golden brown.
- Serve immediately hot with mashed potatoes, buckwheat or fresh salad.
Bon appetit!
Question and answer:
Which part of pork is best for quick frying in a pan?
Tenderloin or thin cut are best as they are lean, tender and cook quickly. Avoid neck or ham for this recipe: they require a long cooking time.
How to cook juicy pork in a frying pan without it being tough?
Cut the meat across the grain, marinate for at least 5 minutes in a mixture of mustard, honey and garlic, and fry over medium heat for 4-5 minutes on each side. Mustard softens the fibers, and honey creates a crust that retains the juice inside.
