Solomillo a la Miel y Mostaza
Serves 8
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Solomillo a la Miel y Mostaza
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Serves 8
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Directions
1
Cut the pork tenderloins and remove the fat.
2
Cut the pork tenderloins and remove the fat.
3
Cut the pork tenderloins and remove the fat.
4
Cut into slices.
5
Cut into slices.
6
Cut into slices.
7
Season with salt and pepper.
8
Season with salt and pepper.
9
Season with salt and pepper.
10
Brown slices in a pan with oil.
11
Brown slices in a pan with oil.
12
Brown slices in a pan with oil.
13
Set aside.
14
Set aside.
15
Set aside.
16
Slice the onions and add to the pan.
17
Slice the onions and add to the pan.
18
Slice the onions and add to the pan.
19
Add the garlic.
20
Add the garlic.
21
Add the garlic.
22
Once sauteed, add the white wine.
23
Once sauteed, add the white wine.
24
Once sauteed, add the white wine.
25
Add honey and mustards.
26
Add honey and mustards.
27
Add honey and mustards.
28
Mix well and add the chicken broth.
29
Mix well and add the chicken broth.
30
Mix well and add the chicken broth.
31
Cook covered until the sauce has thickened.
32
Cook covered until the sauce has thickened.
33
Cook covered until the sauce has thickened.
34
Mix with rice and serve.
35
Mix with rice and serve.
36
Mix with rice and serve.
Ingredients
3 pork tenderloin
3 pork tenderloin
3 pork tenderloin
salt
salt
salt
pepper
pepper
pepper
3 onions
3 onions
3 onions
6 garlic cloves
6 garlic cloves
6 garlic cloves
1 glass white wine
1 glass white wine
1 glass white wine
7 tablespoons honey
7 tablespoons honey
7 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons Dijon mustard
3 tablespoons Dijon mustard
3 tablespoons grain mustard
3 tablespoons grain mustard
3 tablespoons grain mustard
1 liter chicken broth
1 liter chicken broth
1 liter chicken broth
rice
rice
rice
fresh chives
fresh chives
fresh chives
sesame seeds
sesame seeds
sesame seeds
Equipment
knife
cutting board
pan
Tips
Serve with rice.
Can be served with pasta or as a sandwich.