Filet Mignon de Porc à la Moutarde

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Season the pork tenderloin all over with salt and black pepper.

   Ca. 2 min.

2. 2

   Heat the olive oil in a large skillet or oven-safe pan over medium-high heat.

   Ca. 1 min.

3. 3

   Sear the pork tenderloin for 2-3 minutes per side until beautifully browned on all surfaces.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan; sear in batches if necessary.

4. 4

   Remove the seared pork from the pan and set it aside on a plate.

5. 5

   Reduce the heat to medium, then add the shallot to the pan and cook for 2-3 minutes until softened.

   Ca. 3 min.

6. 6

   Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.

   Ca. 1 min.

7. 7

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.

   Ca. 1 min.

   Kokkens note: This deglazing step adds a lot of flavor to the sauce.

8. 8

   Stir in the Dijon mustard and heavy cream, bringing the sauce to a gentle simmer.

   Ca. 2 min.

9. 9

   Return the pork tenderloin to the pan, nestling it into the sauce.

10. 10

    Cover the pan and cook for 8-10 minutes, or until the internal temperature of the pork reaches 63°C (145°F).

    Ca. 10 min.

    Kokkens note: Use a meat thermometer for accuracy.

11. 11

    Remove the pork from the pan, tent it loosely with foil, and let it rest for 5 minutes.

    Kokkens note: Resting allows the juices to redistribute, ensuring tender meat.

12. 12

    While the pork rests, continue to simmer the sauce for a few minutes to thicken slightly if desired.

    Ca. 3 min.

13. 13

    Slice the pork tenderloin into thick medallions.

    Ca. 1 min.

14. 14

    Serve the sliced pork with the mustard sauce spooned over the top and garnish with fresh parsley.