Pork Tenderloin with German mustard and breading, grilled and served with curry ketchup and fries with "Pommes Frites" sauce
Servings 6 people
Ingredients
- 3 pork tenderloins 12-ounces each
- 4 tablespoons German hot mustard plus more for bread
- 1/2 cup bread crumbs finely ground from Germany
- 1 pinch sea salt and freshly ground pepper
- 6 pretzel buns, oval
- 2 cups German curry ketchup
- 6 German garlic barrel pickles sliced
- 1 cup Pommes Sauce
Instructions
- Prepare grill to medium-high heat.
- Pat tenderloins dry and rub with mustard and German "Paniermehl" bread crumb coating.
- Slice baguettes into 6 six-inch segments; slice open and spread with mustard.
- Sprinkle with salt and pepper and place on grill. Grill for 10 minutes on each side, or until an instant-read thermometer inserted in thickest part reads 155 degrees F.
- Let cooked tenderloins stand, loosely covered with aluminum foil, for about 10 minutes (internal temperature will rise 5 to 10 degrees).
- Slice pretzel buns in half, add tenderloins and garnish with tomato, garlic pickle slices. Add curry ketchup.
- Optional: serve with "pommes frites" (french fries) and German "Pommes" sauce
