Pork Muscle with Tarragon and Other Spices

Name: Pork Muscle with Tarragon and Other Spices - Alexandra I.
Ingredients: 400; 450 grams of boneless pork tenderloin/chop with all the fat on top; a teaspoon of grated horseradish; 2; 3 teaspoons of mustard; 2; 3 teaspoons of dried tarragon; 50 ml of dry white wine; a tablespoon of oil in case it has no fat; salt; pepper; and a teaspoon of brown sugar.

Diverse - Pork Muscle with Tarragon and Other Spices by Alexandra I. - Recipia

The piece of meat is washed well under a stream of cold water, then dried with a clean towel to remove excess water. This step is essential because well-dried meat will brown more beautifully during cooking. After preparing the meat, season it with salt and pepper moderately on all sides, making sure to evenly cover the entire surface. This seasoning will help enhance the flavors and make the meat tastier. Next, rub the fat well with brown sugar until it is completely absorbed. The sugar will add a pleasant note of sweetness, and the fat will become more flavorful. After completing this step, add grated horseradish on top of the fat. The horseradish will provide a delicious contrast, bringing a touch of spiciness to the dish. Coat the entire piece of meat with a generous layer of mustard, ensuring it is evenly distributed. Even if there is more mustard than recommended, it’s not a problem; it will contribute to forming a savory crust. Use a sharp knife to score the future meat fillets into the fat, being careful not to cut deeper than 1 cm. This will allow for even marination and make slicing later easier. If you have a heat-resistant dish with a lid, it is ideal to place the meat in it. Alternatively, you can use a special roasting bag, which will help retain the juices and flavors. Pour white wine around the meat and, if necessary, add a tablespoon of oil to maintain moisture. Preheat the oven to 220ºC, then place the meat inside, letting the bottom heat act for 30 minutes. After this interval, puncture the bag in several places to allow steam to escape and let it cook for another 20 minutes, adding top heat to achieve a nicely browned crust. Once the meat is cooked, take it out of the oven and let it rest for a few minutes before slicing. Arrange the slices on plates and serve them with your favorite side dish. The juices left from the meat can be used to add extra flavor, but you can also opt for a béarnaise sauce, which pairs perfectly with the taste of the meat. I chose to serve the meat with gratin cauliflower, which brings a creamy texture and delicate flavor, perfectly complementing the main dish. Enjoy your meal!