Ingredients

- 1 pork tenderloin

- 4 tablespoons dijon mustard

- fresh italian parsley

- sage leaves

- fresh rosemary

- 2 garlic cloves

- 2 tablespoon of whipping cream

- salt and pepper

- olive oil

Great served with oven pumpkin or oven potato (see recipe here)

Wash the fresh herbs and peel the garlic cloves. Season the pork tenderloin with salt and pepper.

Chop the italian parsley really well and put it in a bowl with 3 tablespoons of Dijon mustard.

Add the whipping cream and mix well. Set the sauce aside for later.
Preheat the oven at 180C (350F). In a pan warm up 2 tablespoons of olive oil and sweat the sage, the garlic and the rosemary.

Add the pork meat and roast it at medium heat turning it to cook all the sides.

Cover an oven pan with baking paper and place the pork tenderloin with the herbs and the garlic cloves. Brush the meat on top uniformly with the mustard sauce.

Cook in the oven at 180°C (350F) for about 5 to 10 minutes. Time depends on how thick your tenderloin is. You need to cook it half way.

Take the tenderloin out of the oven and flip it. Brush the meat with the mustard sauce.

Cook in the oven for another 5 to 10 minute until it cooks compleately. Take it out from the oven and slice it 1 cm thick.

Place the pork slices back in the pan and cover with extra mustard sauce. If it's a bit undercooked place it back in the oven for some minutes. Serve warm.
We enjoyed the pork with some oven butternut squash pumpkin. Just clean it from the internal seeds and peel it. Cut in cubes and cook it covered with alluminum foil in the oven at 190°C (375F) for about one hour and half, stirring them 2 or three times. The pork tenderloin is also very good with oven roasted potato, look the recipe here.