Pork tenderloin with mustard cream

Try the delicious recipe for pork tenderloin with mustard cream!

Ingredient for pork tenderloin with mustard

• 2 pcs pork tenderloin
• 2 tbsp. olive oil
• 1 tbsp milk butter
• ½ a glass of white wine
• 2 cl. garlic

For the mustard sauce:

• ½ a glass of white wine
• ½ white onion
• 250 ml cream cream 35%
• 2 tbsp Dijon mustard,
• 1 tbsp mustard with mustard seeds
• 50 g of fresh butter
• Salt and pepper

Execution

For the marinade

1. Make the marinade by mixing in a bowl the olive oil, the white dry wine, the garlic that we have mashed or rubbed, we put the 2 pieces of brisket whole in the marinade, cover with a film and leave in the fridge overnight.

For the Starling

1. Drain the brisket (approximately 300 g each) from the marinade and dry well with kitchen paper.
2. Season the brisket with salt and pepper.
3. Put the milk butter and the 1 tbsp in a non-stick pan. butter butter, when the pan burns, shield the brisket (whole) to get color on the outside, put the brisket in a pan with oil paste and bake in a preheated oven at 200 degrees for 25 minutes.
4. Put the grated onion in the grater or in the multi together with the white dry wine in a pan on a medium to high heat and leave until the quantity drops to at least half.
5. Add the cream and simmer for 2 minutes.
6. Remove from the heat and add the butter (frozen) and the 2 types of mustard.
7. Season the sauce with salt and pepper
8. Cut the pork diagonally into slices of the point and serve it drizzled with the sauce and sprinkled with fresh thyme.