The pork tenderloin is a good resource for dinner with friends when you have no time to prepare, because it is delicious and tasty, requires no special seasonings and cook in no time. The versions I like best are those with a sweet sauce, apple, pear, plum, vincotto, figs, obtained by cooking the fruit and passing it through a sieve, or that the mustard sauce that you see above (sorry for the photos, always the same problem with flash).
mustard salt pepper 1 teaspoon cornstarch
Cut the pork into slices about two fingers thick, add salt and pepper, stir-fry in non stick skillet, brown making first flame high and then lower, from side to side. Cooking is the hardest part, because the pig can not be rare, but overcooked it becomes stringy, pale pink dveve have the inside, about 4 minutes of cooking time per side. Put the hot cooked meat (oven 80 degrees) and deglaze the pan with a liqueur, brandy is perfect, but it's good enough Vodka and melt all the scabs that have formed on the bottom, add a couple of spoonfuls of mustard, dissolve in the liquid and, if still too soft, add a teaspoon of cornstarch dissolved in a drop of water. Close the fire immediately, otherwise the cornstarch relax, let the sauce thicken and put it on the threads, Nestled on a serving plate.
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