Filet Skewers in Dijon Mustard Marinade

Ingredients

• 1 clove garlic
• 750 g pork tenderloin
• 4 tbsp Maille mustard (A l'Ancienne)
• coarse pepper
• 2 tbsp ketchup
• 7 tbsp olive oil
• 2 red onions
• Salt
• 4.5 tbsp Maille white wine vinegar
• 2.5 tsp Dijon mustard (Maille au Miel)
• Liquid honey
• 1 head of lettuce
• 2.5 celery stalks
• 200 g Cherry tomatoes
• wooden skewers

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the pork, pat dry, and cut into slices about 1.5 cm thick. Mix the pork, garlic, Maille A l'Ancienne mustard, pepper, ketchup, and 3 tbsp oil; cover and refrigerate for about 1 hour. Peel the onions and cut them into wedges.

2. 2.

   Alternate threading onion wedges and pork onto skewers and grill over preheated heat, turning every 5 minutes. Season the skewers with salt and pepper. Whisk vinegar and Maille au Miel together and fold in 4 tbsp oil. Adjust seasoning with salt, pepper, and a touch of honey. Rinse and drain the lettuce.

3. 3.

   Clean the celery, wash it, and cut diagonally into slices. Wash and halve the tomatoes. Tear the lettuce into bite‑sized pieces. Combine tomatoes, celery, lettuce, and vinaigrette. Plate the skewers with the salad. Serve with baguette.