INGREDIENTS for 3 people

1 pork tenderloin (about 500-600 gr)
Vegetable stock or beef boillon
1 little spoon of mustard
Herbs (thyme, sage, marjoram, rosemary)
Rock salt
White wine
Olive oil

Take out all the fat from the meat. Tie meat with kitchen string. Put in a steel or aluminium pot oil and salt. Heat it and put in the fillet; brown it in all sides. After that simmer with white wine and then add broth. Cook for about 15 minutes and during this time turn often the meat. If you have a thermometer, the inside temperature must arrive at about 50°C (122°F). Once ready, put the fillet on a grid for about 5-10 minutes. Cut it and serve. In the meantime, get reduce the gravy and then add the mustard. Put on a plate the meat with the mustard gravy. It's perfect with polenta.