Fry the pork tenderloin around brown in some butter. Cover with mustard and put in a preheated oven at 185°C for 20 minutes. The roasting time depends on the weight. So check the cuisson regularly. Bake shredded shallots in a little butter. Make a roux and dilute with meat broth and white wine until sauce thick. Let it boil for a while. Add the fried shallots, a spoon of mustard and a dash of white balsamic vinegar. Finally, mix with chopped gherkins and season to taste with salt and pepper. Serve at the table on a large serving plate. Make a ring of mashed potatoes on the serving plate. Put the pre-cut pork tenderloin in the ring and pour abundantly with the sauce. Finish with gherkins cut into rings and sprigs of parsley. There are variants for this sauce. Tomato puree and tarragon are added in some recipes and the meat broth is replaced by cream.

Pork tenderloin ‘al berdouille’  

small pickles parsley mustard butter pepper and salt
Côte de porc al berdouille, literally pork cutlet in mud, is one of the specialties from the city of Mons.
pork tenderloin butter pepper and salt mustard mashed potatoes
flowing flour Meat bouillon shallots White wine White wine vinegar
Photo: http://www.visitmons.be/recettes-montoises
A Recipe Guide For The Amateur Chef Belgian Cuisine

Pork tenderloin

‘al berdouille’  

pork tenderloin butter pepper and salt mustard mashed potatoes
flowing flour Meat bouillon shallots White wine White wine vinegar
small pickles parsley mustard butter pepper and salt
Fry the pork tenderloin around brown in some butter. Cover with mustard and put in a preheated oven at 185°C for 20 minutes. The roasting time depends on the weight. So check the cuisson regularly. Bake shredded shallots in a little butter. Make a roux and dilute with meat broth and white wine until sauce thick. Let it boil for a while. Add the fried shallots, a spoon of mustard and a dash of white balsamic vinegar. Finally, mix with chopped gherkins and season to taste with salt and pepper. Serve at the table on a large serving plate. Make a ring of mashed potatoes on the serving plate. Put the pre-cut pork tenderloin in the ring and pour abundantly with the sauce. Finish with gherkins cut into rings and sprigs of parsley. There are variants for this sauce. Tomato puree and tarragon are added in some recipes and the meat broth is replaced by cream.
Côte de porc al berdouille, literally pork cutlet in mud, is one of the specialties from the city of Mons.
Photo: http://www.visitmons.be/recettes-montoises
a recipe guide for the amateur chef Belgian Cuisine