Main Course

Filet Mignon de Porc à la Moutarde

Name: Filet Mignon de Porc à la Moutarde
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: french
Ingredients: 600 g pork tenderloin trimmed; 3 cs dijon mustard; 1 cs olive oil; 1 u shallot finely chopped; 2 gra garlic minced; 150 ml chicken broth; 100 ml heavy cream; 2 cs fresh parsley chopped; 0,5 ct salt; 0,25 ct black pepper freshly ground

This classic French dish features tender pork tenderloin coated in a creamy Dijon mustard sauce. It's a simple yet elegant meal perfect for a weeknight or a special occasion.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 366 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir llet, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

600 gpork tenderloin, trimmed
1 csolive oil
0,5 ctsalt
0,25 ctblack pepper, freshly ground

sauce

3 csdijon mustard
1 ushallot, finely chopped
2 gragarlic, minced
150 mlchicken broth
100 mlheavy cream

garnish

2 csfresh parsley, chopped

Estris

large skillet · wooden spoon · knife · meat thermometer

Elaboració

Pas a pas

1
Season the pork tenderloin all over with salt and black pepper.
Uns 2 min
2
Heat the olive oil in a large skillet or oven-safe pan over medium-high heat.
Uns 1 min
3
Sear the pork tenderloin for 2-3 minutes per side until beautifully browned on all surfaces.
Uns 10 min
Nota de cuina: Do not overcrowd the pan; sear in batches if necessary.
4
Remove the seared pork from the pan and set it aside on a plate.
5
Reduce the heat to medium, then add the shallot to the pan and cook for 2-3 minutes until softened.
Uns 3 min
6
Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
Uns 1 min
7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Uns 1 min
Nota de cuina: This deglazing step adds a lot of flavor to the sauce.
8
Stir in the Dijon mustard and heavy cream, bringing the sauce to a gentle simmer.
Uns 2 min
9
Return the pork tenderloin to the pan, nestling it into the sauce.
10
Cover the pan and cook for 8-10 minutes, or until the internal temperature of the pork reaches 63°C (145°F).
Uns 10 min
Nota de cuina: Use a meat thermometer for accuracy.
11
Remove the pork from the pan, tent it loosely with foil, and let it rest for 5 minutes.
Nota de cuina: Resting allows the juices to redistribute, ensuring tender meat.
12
While the pork rests, continue to simmer the sauce for a few minutes to thicken slightly if desired.
Uns 3 min
13
Slice the pork tenderloin into thick medallions.
Uns 1 min
14
Serve the sliced pork with the mustard sauce spooned over the top and garnish with fresh parsley.

Per ració

Nutrició

52%Puntuació

Calories: 365,8kcal
Proteïnes: 33,6g
Hidrats de carboni: 7,6g
Greixos: 22,3g
Fibra: 1,1g
Sucre: 1,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover pork and sauce in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a pan over low heat or in the microwave until warmed through, adding a splash of broth if the sauce is too thick.