How to make
Clean the meat from the skins, veins and white greasy parts. Wash and dry it well. Cut it into 4 equal sized pieces and rub them with black pepper, rosemary and a pinch of salt. Pour half of the mustard, honey, lemon juice and half of the olive oil and rub the tenderloin well, so that it is completely sticky from the mixture. Refrigerate it for 2 hours to 1 night.
One hour before you start preparing the dish, remove the meat from the refrigerator and leave it at room temperature (no more than 70°F (23°C), however).
When this time has elapsed, scrape the honey-mustard marinade from the meat and add the remaining mustard to it.
Heat the remaining olive oil over low heat and lightly fry the whole garlic cloves, lightly crushed or sliced - whatever you prefer. When they start to aquire a different color, take them out and set them aside. Be careful not to brown them, because they would spoil the taste of the dish!
In the pan with the same fat, increase the heat and seal the pieces of meat on all sides to keep the juices and tenderness. When it aquires an appetizing golden crust on all sides, pour the brandy (do not stay too close, because it splashes) and if desired, you can flambé it or if not, wait a few seconds and pour warm water.
Reduce to medium heat and pour the mixture of mustard and honey along with the garlic.
Cover it with a lid and cook it for 5-6 minutes. Halfway through this time, turn the meat over and stir the sauce, add as much salt and black pepper as you like. After removing it from the heat, leave the dish covered with a lid for another 10 minutes.
For this time you will have a well-cooked meat on the outside and tender and pink on the inside. If you think it's raw because of the color, don't worry - it's not. However, for those who prefer the meat to be well cooked and not pink, you just need to increase the cooking time a bit. However, make sure it's not overcooked, so that you don't dry the roasted meat and it loses its tender texture.
Serve it warm, drizzled with the delicious sauce. A great addition to the dish would be some baked potatoes.
The pork tenderloin with honey and two types of mustard is very tasty.
