You’ve been cooking it wrong so far! Here’s how to make the juiciest pork tenderloin
Ingredients:
water: 1.5 l (51 pt)
pork tenderloin: 800 g (28 oz)
sweet paprika: 5 g (0.2 oz)
herbs of Provence: 5 g (0.2 oz)
black pepper: 3 g (0.1 oz)
garlic powder: 5 g (0.2 oz)
salt: 4 g (0.1 oz)
vegetable oil: 20 ml (0.7 fl oz)
onion: 1 pc
mushrooms: 300 g (11 oz)
black pepper: 2 g (0.1 oz)
salt: 2 g (0.1 oz)
dried thyme: 2 g (0.1 oz)
garlic: 1 cloves
cheese: 100 g (3.5 oz)
bacon: 200 g (7.1 oz)
potatoes: 700 g (25 oz)
olive oil: 20 ml (0.7 fl oz)
black pepper: 2 g (0.1 oz)
salt: 3 g (0.1 oz)
sweet paprika: 4 g (0.1 oz)
chili sauce: 25 g (0.9 oz)
soy sauce: 25 ml (0.8 fl oz)
honey: 25 g (0.9 oz)
apple vinegar: 10 ml (0.3 fl oz)
mustard seeds: 20 g (0.7 oz)
Sauce:
garlic: 3 cloves
mayonnaise: 80 g (2.8 oz)
mustard: 20 g (0.7 oz)
olive oil: 20 ml (0.7 fl oz)
yolk: 1 pc
water: 20 ml (0.7 fl oz)
lemon juice: 15 ml (0.5 fl oz)
sugar: 10 g (0.4 oz)
black pepper: 2 g (0.1 oz)
salt: 2 g (0.1 oz)
parmesan: 80 g (2.8 oz)
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