pork tenderloin – 750 g of
olive oil – 1 tbsp. teaspoon
garlic, crushed – 2 cloves
rosemary fresh, chopped -. 2 tsp
mustard ready – 1 tbsp. teaspoon
ground black pepper
mustard ready – 2 tbsp. spoons of
lemon juice – 1 tbsp. spoon of
olive oil – 3 tbsp. tablespoons
capers, canned – 1 tbsp. spoon of
water – 3 tbsp. spoons
Meat rub oil, garlic, mustard, salt, pepper and rosemary. Bake in oven at a moderate temperature of not more than 1 hour 30 minutes. Remove from the oven and cool.
All components of the marinade and whisk to combine.
Cut the meat into very thin slices, mix with the marinade and let stand for at least 1 hour.
Then put the meat in a dish and pour the marinade. Serve cold.