- 1 large pork tenderloin (about 400 gram)
- 2 tablespoons mustard – we’ve used dijon mustard
- 250 gram crème fraîche
- large knob of butter
- optional: dash of dry white wine
- pepper and salt to taste
- few sprigs of fresh parsley
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- meat tongs
- small bowl
- wooden spoon
Preparation — 10 minutes
Rinse the parsley if needed and then finely chop it. Remove any excess fat or muscles of the pork tenderloin and divide into pieces. Season with pepper and salt and heat a knob of butter in a large skillet. Add the pieces of pork and cook them beautiful golden brown on both sides and transfer them to a small bowl.
Finishing the pork tenderloin with creamy mustard sauce — 10 minutes
Deglaze the skillet with a dash of white wine.. Stir in mustard and crème fraîche and let it simmer on low heat for a few minutes. Add the pork tenderloin back to the skillet and let it cook a bit more. Stir in finely chopped parsley and season with pepper and salt.
Serve with fries and a simple salad, enjoy!