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Pork Tenderloin with Mustard Sauce
Preparation
40 minutes
Cooking
N/A
Portions
4 servings
Here is a simple and delicious recipe you can make economically!
Ingredients
Pork and mustard sauce
- 1½lb Pork tenderloin
- 1 large Onion
- 1 cup Chicken stock
- 2 tbsp Dijon mustard
- 2 tsp Maple syrup
- 1 sprig Tarragon
- 1/2 cup 35% cooking cream
Green beans
- 1 lb Green beans
- 2 cloves Chopped garlic
Potatoes
- 1½lb Baby potatoes
- 2 cloves Chopped garlic
- 2 sprigs Thyme
Garnish
- 4 sprigs Chopped parsley
Preparation
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.
- 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.
