You can omit the cream if you want to, but hey, only 1 tablespoon is used! What you want is a smooth, creamy gravy to go with this succulent pork. Adding whole grain mustard will be a better choice, but I have only Dijon mustard. My gravy is also too little and thick because I have forgotten to turn off the heat from the saucepan while pan frying the pork :(
Pork Tenderloin with Mustard
Calorie count 207 Kcal
250g pork tenderloin (Australian pork)
Salt and pepper to taste
1 + 3 tbsp wholegrain mustard (used Dijon mustard)
1 tbsp olive oil
2 tbsp white wine
2 tsp red wine vinegar
15g shallot, finely sliced
t tbsp cream, optional
20g unsalted butter
80g red potatoes, boiled (yellow skin potatoes)
- Rub a pinch of salt and pepper, and 1 tablespoon of the mustard over the tenderloin. Heat olive oil in a non-stick pan and fry the tenderloin for 2 minutes on each side, or until cooked. Set aside in warm place.(boil potatoes and prepare sauce)
- Put the white wine,vinegar and shallot in a pot and bring to a boil. Lower the heat and simmer until the sauce is reduced.
- stir in the remaining mustard,butter,cream salt and pepper.(cook the tenderloin)
- Rest tenderloin for a few minutes, cut tenderloin into thick slices. Spoon gravy over potatoes, place pork slices on potatoes.and add pan juice over pork slices.
Note: I will garnish with a generous handful of pea sprouts or rockets if I cook this dish again.You can also
put the gravy in a small ramekin. According to USDA guideline, pork can now be cooked to 145
degrees internally. Pork is at its juicy,succulent best when cooked with a hint of pink in the middle.
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