Meat dishes

Entree

Recipe for tenderloin with a creamy mustardsauce.

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Recipe from France for 4 persons, suitable for for christmas and other holidays.

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Ingredients

2 pork tenderloins
2 tbsp oliveoil
5 tbsp unsalted butter
1 tsp shallot, minced
1/4 cup white wine
3/4 cup chickenstock
3 tbsp dijon mustard
3/4 cup cream
1 tsp fresh basil, chopped
1 tsp fresh parsley, chopped

Preparation

Preheat oven to 200C/400F.

Season pork with salt and pepper, brown pork on all sides in butter and oil (keep 1 tbsp butter), lower heat and saute for another 10 mins. Place in oven until pink, about 10-15 mins or use meat thermometer (about 75C/150F).

Melt remaining butter in same pan and ad wine, stock, mustard and scrape pan clean. Stir in cream and slightly reduce, then stir in basil and parsley and bring to taste with salt and pepper.

Slice meat and arrange on plate, drizzle with some sauce.

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