Pork Tenderloin with Mustard Cream Sauce
1 piece (about 200g) pork tenderloin
1, finely chopped shallot
2 medium-sized, cubed potatoes
1/2 cup heavy cream
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1/2 cup chicken stock
1 teaspoon, fresh or dried thyme
1 tablespoon, chopped parsley
Preheat the oven to 200°C. Season the pork tenderloin with salt and pepper.
Toss the cubed potatoes with olive oil, salt, and thyme. Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden and crispy.
Heat some oil in a pan over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the seared pork to a baking dish and roast in the oven for 15-20 minutes or until the internal temperature reaches 63°C.
In the same pan used for searing the pork, sauté the shallot until translucent. Add Dijon mustard, cider vinegar, and chicken stock. Simmer for a few minutes, then stir in the heavy cream. Cook until the sauce has thickened slightly. Season with salt and pepper.
Slice the pork tenderloin and serve it with the roasted potatoes. Drizzle the mustard cream sauce over the pork. Garnish with chopped parsley before serving.
For an extra burst of flavor, consider adding a splash of white wine to the mustard cream sauce. You can also try substituting the pork tenderloin with chicken breast for a different twist on this dish.
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440
30g
35g
20g
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