Brushed with a lacquer of mustard, cider vinegar and Hédène’s Chestnut Honey from the Périgord, dark and surprisingly intense, with woody aromas and notes of grilled caramel, the pork tenderloin comes out of the oven glossy and copper-toned.
Serves 4 · 40 min
- Preheat the oven to 400°F (200°C) and season a 1 1/4 lb (600 g) pork tenderloin with salt and pepper.
- Brown it on all sides in 1 tbsp of oil in an ovenproof skillet, about 5 minutes.
- Mix 2 tbsp of chestnut honey with 1 tbsp of whole-grain mustard and 1 tbsp of cider vinegar, and brush it over the pork.
- Roast for 15 to 20 minutes, basting once, until the internal temperature reaches 145°F (63°C).
- Let rest for 5 minutes, then slice and serve with the pan juices.
The star of this recipe: Chestnut Honey, by Hédène.
