Pork Tenderloin with Mustard Sauce

Preheat your oven to 350 F°

Pork and mustard sauce

• Season the pork on both sides. 
• In a hot The Rock skillet with a knob of butter and oil, sear the pork until nicely caramelized. 
• Transfer the pork to a baking dish and cook in the oven for 15-20 minutes. 
• In the skillet, add the minced onion and sweat them while scraping the bottom of the pan to get all the brown bits. 
• Add the stock, bring to a boil and continue to cook for about 10 minutes. 
• Add the cream, maple syrup, mustard and chopped tarragon and continue simmering for a minute.
• Season to taste.
• Once the meat is cooked through, let it rest for 3-4 minutes before slicing.

Green beans

• In a pot of salted boiling water, blanch the beans for 6-8 minutes. Strain and set aside. 
• In a hot The Rock skillet with butter, season to taste and cook with the minced garlic.

Potatoes

• Cut the potatoes in half, and blanch them in a pot of salted boiling water. 
• They are done when you can easily pass the point of a knife through them. Strain. 
• In a skillet with a knob of butter and some oil, sauté the potatoes with the garlic and thyme. 
• Once they have a nice coloration, season to taste and set aside in the oven to keep warm.

Plating

• Place a couple nice slices of pork in the box, add the beans and potatoes beside. 
• Garnish with the sauce and some chopped parsley. 
• You can also place the meal in a box with separations to keep the elements separate.