Filet mignon de porc glacé à la moutarde et à la mélasse

Ingrédients

• 2 tbsp butter
• 2 tbsp wholegrain mustard
• 4 tbsp molasses (or black treacle in UK)
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 3-4 sprigs thyme (leaves only or 1/2 tsp dried thyme)
• 1 tsp salt
• 2 pork tenderloin (approximately 500g / 1 lbs each )
• Fresh bay leaves (optional)

Préparation

1. 1

   Preheat the oven to 200C/400F. In a small bowl combine the molasses, butter, brown sugar and thyme leaves, put in the microwave for 30 seconds until the mixture warms up, mix well, then add the mustard, garlic powder and salt.

2. 2

   Slather the tenderloins with the glaze all over and put in a shallow roasting pan and arrange the fresh bay leaves around the meat. (They will add a lot of aroma to the roast) Cook in the preheated oven for 15 minutes, then take out of the oven and brush more glaze on, cook for 10 minutes longer or until the internal temperature is 60C/140F in the centre of the tenderloin.

3. 3

   Take out of the oven, loosely cover with tin foil and let it rest for 15 minutes, then slice and serve.