Mustard-coated Pork with Peppers and Salad
Ingredients
- For the pork
- 600 grams Pork tenderloin
- 1 Tbsp Mustard
- 2 Tbsps white peppercorns
- 2 Tbsps black peppercorns
- For the peppers
- 4 Red Bell pepper
- 60 milliliters olive oil
- 1 Tbsp balsamic vinegar
- 2 garlic cloves
- ½ sprig fresh rosemary
- salt
- freshly ground peppers
- For the salad
- 200 grams Tongu mushroom
- 2 Tbsps olive oil
- 100 grams green Chicory (or arugula)
- 1 Tbsp white balsamic vinegar
- 1 generous pinch Mustard
- sugar
- salt
- peppers
Preparation steps
For the peppers, preheat the oven to 220°C.
Rinse the peppers, halve, remove seeds and ribs and cut into quarters. Place on a baking sheet with the skin side up and bake about 20 minutes until the skin blisters. Remove from oven, let cool slightly and remove the skin.
Peel the garlic and cut into thin slices. Heat 1 tablespoon of oil in a pan and saute the garlic.
Mix the remaining oil with vinegar, bell peppers, sauteed garlic and rosemary. Season with salt and pepper and place in a shallow dish. Cover and let marinate in the refrigerator at least 12 hours.
For the pork, preheat the oven to 200°C. Brush the pork with mustard and roll in the peppercorns. Wrap in foil and bake for about 30 minutes.
Remove from the oven and let it rest for a few minutes in the foil. Then cut into slices.
For the salad, rinse the lettuce and spin dry and place in a bowl. Clean the mushrooms. Heat a little of the oil in a pan and saute the mushrooms. Season with salt and pepper and place on lettuce. Whisk the remaining oil, vinegar and mustard together. Season with salt, pepper and a pinch of sugar. Drizzle over the salad and toss.
Serve the pork with marinated peppers and salad.
