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Preparation:
Remove any silverskin from the pork tenderloin and cut into medallions approximately 3–4 cm thick. Lightly season with salt and pepper.
Browning:
Heat butter and a little oil in a pan. Sear the tenderloin pieces on both sides (approx. 2 minutes per side), then remove and keep warm (e.g., in an oven at 80°C).
Sauté the onions:
Sauté the chopped onion in the frying fat until translucent. Deglaze with a splash of white wine or Calvados, if desired, and let it reduce briefly.
Prepare the sauce:
Add the Dijon mustard and cream to the onion. Mix everything well and simmer over low heat for a few minutes until the sauce is creamy. Optional: Stir in coarse-grain mustard for a little extra texture. Season with salt and pepper.
Return the meat to the sauce:
Place the fillet pieces in the sauce and let it simmer for 5–10 minutes over low heat – do not boil, so the meat stays tender!
Serve:
Sprinkle with freshly chopped parsley and serve hot.
🍽️ Serving suggestions:
With tagliatelle, potato gratin, or fresh baguette.
Serve with a green salad or glazed carrots.
A glass of white wine (e.g., Chardonnay) perfectly rounds off the dish.
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