Iberian Pork Tenderloin with Honey and Mustard Sauce

• 500g Iberian pork tenderloin
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• to taste salt and black pepper

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: Season the Iberian pork tenderloin with salt and black pepper to taste. Heat the olive oil in a pan over medium-high heat and sear the tenderloin for 2-3 minutes on each side, until browned. Remove the tenderloin from the pan and set it aside.

2. 2

   Step 2: In the same pan, add the Dijon mustard and honey. Stir until the sauce is smooth and slightly caramelized. Return the tenderloin to the pan and cover with the honey and mustard sauce. Cook for an additional 5-7 minutes, or until the tenderloin is cooked to your desired level of doneness.

💡 Chef's tip

To achieve good caramelization of the sauce, cook over medium-low heat and stir constantly. The Maillard reaction occurs between 140°C and 180°C, which gives rise to the compounds responsible for flavor and aroma.