Roasted pork tenderloin with whole-grain mustard

[Harvey]

Roasted pork tenderloin with whole-grain mustard Ingredients: 4 spoons of - olive oil - 1 pot of - whole-grain mustard - Maille 2 sprigs of - thyme - Guérande salt - 50 g of - butter - pepper - flavor 2 pork tenderloins 2 kg of - potatoes - (Princesse Amandine or Primeur) 2 sprigs of bay leaf.

Utensils：
2h- + FAST- at the AirFryer- Save- 2 hours- cooking at the AirFryer- with- 1 Oven- ovens 1 Knife- kitchen knives 1 peeler- peeler 1 Kitchen whisk- whisksBuy 1 Heated blender- Heated blender 1 kitchen scale-1 dish scales-
Total time: 1h40 Preparation: 10 min Rest:- Cooking: 1h30
Phase 1
In a large baking dish, put the butter cut into pieces, place the branches of thyme and bay leaf.


Phase 2
Spread the filet mignons with mustard (on all sides), place them in the dish on the thyme and bay leaf branches.


Phase 3
Season with salt and pepper and put in the oven preheated to 210°C for 45 minutes (turn halfway through cooking).


Phase 4
Meanwhile, peel the potatoes (cut them if they are large).


Phase 5
Steam the potatoes.


Phase 6
Remove the dish from the oven, turn the filets mignons over, add 1 large glass of water to thin the sauce, place the potatoes around the filets mignons. Bake again for around 30 minutes.


Phase 7
Enjoy your meal!