Tasty Pork Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Meat
1 pork tenderloin (about 500g)
→ Sauce
2 tablespoons wholegrain mustard
200ml heavy cream
→ Vegetables and herbs
1 shallot
Chopped parsley or chives (optional)
→ Seasonings
Salt
Pepper
→ Fat
1 tablespoon oil
10g butter

Recipe steps

Cut the tenderloin into medallions about 2 to 3 cm thick. Season each side with salt and pepper.
In a large skillet, melt the butter and oil over high heat. Sear the medallions for 2 minutes on each side to brown them evenly. Set them aside on a plate. In the same pan, sauté the finely chopped shallot for 2 minutes over medium heat, stirring regularly to prevent browning.
Then add the whole-grain mustard and crème fraîche. Mix well to obtain a smooth sauce and simmer for 2 to 3 minutes over low heat.
Return the medallions to the pan. Cover and continue cooking over low heat for 10 to 15 minutes, depending on how cooked the meat is. Baste regularly with the sauce to keep them tender.
Serve immediately, topped with the sauce and sprinkled with chopped parsley or chives if desired. Serve with rice, mashed potatoes, or fresh pasta.