Ingredients FOR THE TENDERLOIN 2 large pieces pork tenderloin 2 tbsp butter FOR FINISHING 1 tbsp honey 2 tbsp mustard (preferably with whole seeds) FOR THE COATING 2 tbsp cornstarch 2 tbsp sugar 1 tbsp salt 1 tbsp pepper FOR THE GLAZE 1/2 cup thyme honey 1/2 cup brown sugar 2 tbsp orange juice and one piece of peel unwaxed 2 tbsp cognac or whiskey 1 pinches cinnamon 1 pinches clove 1 pinches nutmeg 1 pinches cayenne pepper Equipment Baking tray Frying pan TAGS MEAT HONEY MAIN COURSES CHRISTMAS NEW YEAR'S DAY GREEK WHAT TO COOK TODAY Ingredients FOR THE TENDERLOIN 2 large pieces pork tenderloin 2 tbsp butter FOR FINISHING 1 tbsp honey 2 tbsp mustard (preferably with whole seeds) FOR THE COATING 2 tbsp cornstarch 2 tbsp sugar 1 tbsp salt 1 tbsp pepper FOR THE GLAZE 1/2 cup thyme honey 1/2 cup brown sugar 2 tbsp orange juice and one piece of peel unwaxed 2 tbsp cognac or whiskey 1 pinches cinnamon 1 pinches clove 1 pinches nutmeg 1 pinches cayenne pepper Instructions Leave the meat on the kitchen counter for 30 minutes. Using a sharp knife, trim the tenderloin of sinew, membranes, and fat. Place the glaze ingredients in a bowl: honey, sugar, juice, orange peel, cognac, cinnamon, clove, nutmeg, and cayenne pepper. Place the coating ingredients in a bowl and mix them with a spoon. Spread the dry ingredients on a small tray or dish. Pat the meat thoroughly with paper towels to dry it. Roll each piece of tenderloin in the dry mixture until completely coated, as you would flour meat for frying, then shake off any excess. In a nonstick pan, heat 2 tablespoons of olive oil and sear the coated tenderloins over medium to high heat for 7 to 10 minutes until they form a golden crust and take on a nice color all around. Make sure they do not touch each other. Once browned, transfer them to a platter. Remove any excess fat from the pan and add the glaze ingredients over medium heat. Scrape the bottom to deglaze the caramelized juices from the meat. Simmer for 2 minutes until reduced by half. Set aside 2 tablespoons of the glaze for later and place the meat on a rack set inside a pan. Use a brush to coat each tenderloin thoroughly all around so it is fully glazed. Bake in a preheated oven at 180°C (360°F) in conventional heat for about 12 to 15 minutes. Brush both tenderloins again with glaze and continue baking for 5 minutes. Once out of the oven, brush them once more with glaze and let them rest for 10 minutes. Add the honey and mustard to the reserved 2 tablespoons of glaze and mix well. Brush each tenderloin with 1 tablespoon of the mustard glaze. Place the meat on a cutting board and slice it into thick medallions. Serve with the remaining glaze at the table. TAGS MEAT HONEY MAIN COURSES CHRISTMAS NEW YEAR'S DAY GREEK WHAT TO COOK TODAY
