How to make
The recipe can also be made with pork tenderloin from another breed, but I recommend you try it with iberico, because there is a real difference in the qualities of the meat and definitely the iberico breed has more juicy, tender and tasty meat.
Clean the tenderloin from the outer skins and rub it with black pepper, rosemary, two tablespoons of olive oil and hot sauce (it can barely be tasted in the dish). Pour it with a little red wine and roll the meat nicely in it.
Cover it with cling film and refrigerate it for 2 to 5 hours.
Remove the tenderloin and leave it at room temperature while preparing the sauce and cut it into about 1.4″ (3.5 cm) thick pieces.
Chop the onion for the sauce and stew it for about 10 minutes in olive oil.
Add the wine and water along with the starch, which has been beaten in them.
Crush the cube of broth and stir for 10 minutes, until you get a creamy sauce.
Remove it from the heat, add the mustard and as much salt as you like and blend, until a smooth mixture is obtained.
Heat it over high heat in a deep pan with 3-4 tablespoons of olive oil and seal the tenderloin, until it aquires a golden color on all sides.
Cook the meat to the desired degree of readiness, but keep in mind, that if you overcook it, the meat becomes dry. Therefore, the best option is for the crust to have a nice color and the inside to be juicy.
Pour the sauce over the prepared small steaks and when it boils, remove them from the heat and immediately divide into two portions.
Sprinkle with finely chopped chives and serve with a quality wine.
The Iberico Tenderloin in Onion and Mustard Sauce is ready.
