600 gr pork tenderloin
1 teaspoon coarse spicy mustard
Splash of white being
75 g crème frache
30 g butter
20 gr flour
Pepper and salt
2 spring onions
Sprinkle meat with a little salt and pepper. Heat the butter in a pan and fry the pork tenderloin on all sides for about 3 minutes. Reduce the heat to low and let the pork tenderloin cook for another 15 minutes, turning occasionally. The middle part of the meat should still be pink. Thinner pieces of pork tenderloin can therefore also be baked a little shorter. Wrap the meat in aluminum foil so that it can cook a little further and stay warm.
Stir the fat in the pan and remove any large burnt bits. Saute the finely chopped shallot in it. When there is not much fat left in the pan, add an extra knob of butter. Stir in the flour with a whisk to form a roux. Add a dash of wine and let the sauce thicken, stirring, to the desired thickness.
Stir in the mustard and crème frache and season with a pinch of salt and pepper. Slice the pork tenderloin and pour over the mustard sauce. Cut the spring onion into rings and divide over the meat. Delicious with potatoes and vegetables.
Source: Leukerecepten by leukerecepten-nl.
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