This is a simple recipe, quite cheap, and that has a good enough presentation to decorate our Christmas table or other event without problems.
INGREDIENTS (4/6 people):
- 1 whole pork loin of approximately 1Kg (2.2 pounds)
- 3 large purple (sweet) type or fresh onions
- 1 liter (5 cups) of whole milk
- French mustard, the strongest you can find
- Salt
- Pepper
- 1 clove garlic
- White wheat flour
- Extra virgin olive oil or butter
First we pass the garlic clove all over the loin or else we crush it and season the entire surface of the meat. We do the same with the salt and pepper, so that it is well covered, that is, completely battered in salt and pepper.
Then, in a saucepan with plenty of olive oil ot butter, brown the outside of the meat over high heat so that it is well done on the outside but raw on the inside. It is important that it is well browned on all sides so that the juices are not lost.
Next, with the help of a brush, we paint the entire exterior of the loin with mustard. Do not be stingy, cover it with enthusiasm.
In a deep tray that can go to the oven, make a bed with the onions cut in julienne. On it you place the meat and at on one side - do not put over the loin, which is freshly painted! - Incorporate the milk and salt it again slightly.
You preheat the oven to 190 degrees (374 F) and introduce the tenderloin for an hour. After this interval, take it out of the oven, cut the loin into slices and with the resulting sauce you pass through a blender, take it to a frying pan, add a tablespoon of wheat flour and reduce to a low heat until it thickens.
The loin medallions are served covered by the sauce, which is delicious. So make a good supply of bread.
