Pork Tenderloin with Old-Fashioned Mustard and Honey Forki Style

Preparation

1. Preheat the oven to 200ºC while preparing the other tasks, so it will be ready when we need to use it.
2. Generously season the tenderloin with salt and pepper, but avoid using too much pepper, as we will later add mustard, which already provides an intense flavor.
3. First, sear the meat to preserve its juices and improve its texture.
4. Heat a griddle over high heat, and when it's very hot, add a tablespoon of olive oil.
5. Immediately cook the tenderloins for about 3 minutes on each side, creating a golden and appetizing crust.
6. Remove the tenderloins from the grill and let them sit for a few minutes to cool slightly so they don't burn.
7. Generously coat the tenderloins first with whole-grain mustard and then with honey, ensuring they are well covered.
8. Place the tenderloins in a baking tray of appropriate size so that the meats are not overcrowded and cook evenly.
9. Around the meat, place the onion cut in half, studded with cloves, and add the peeled and large-cut carrot pieces along with the bay leaves.
10. Drizzle the meat and vegetables with a glass of quality wine, a shot of cognac, and a good splash of olive oil, to enhance the flavor of the dish.
11. Bake at 200ºC for 30 minutes, turning the meat every 10 minutes to ensure even cooking.
12. If we are preparing the dish for consumption the next day or after a few hours, we will cook it in two stages to maintain its flavor and texture:
13. First, cook at 200ºC for 20 minutes, turning the meat at 10 minutes to achieve an initial cook.
14. When it needs to be reheated, preheat the oven to 200ºC and cook the meat for an additional 10 minutes to regain temperature and finish cooking.
15. Turn off the oven and leave the tenderloin inside for about 5 more minutes to rest and stabilize its juices.
16. Remove the cloves from the onion and the bay leaves, as they are not edible and can impart an overly strong flavor.
17. Transfer the carrot, half of the onion, and a few tablespoons of the cooking juice to the blender and blend until you obtain a smooth and homogeneous cream.
18. Pass this cream through a fine sieve to achieve a smoother texture and transfer it to a pan to continue the preparation.
19. In the pan, add the remaining cooking juice and heat everything while stirring. When it comes to a boil, add a tablespoon of sifted flour, stirring constantly until you achieve a homogeneous sauce. If it thickens too much, add a little more wine.
20. Cook the flour for 2 to 3 minutes and then add the butter, stirring until it is well integrated and the sauce becomes creamy again.
21. Slice the tenderloin into pieces of a similar thickness and pour the hot sauce over them to serve the succulent dish.
22. If the preparation was done the day before or a few hours earlier:
23. Preheat the oven to 200ºC and place the meat slices inside to bring them up to temperature.
24. Heat at 180ºC for 10 minutes so the meat regains its succulence before serving.