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 servings
Cuisine: french
Ingredients: 600 g pork tenderloin trimmed; 3 tbsp dijon mustard; 1 tbsp olive oil; 1 pcs shallot finely chopped; 2 clove garlic minced; 150 ml chicken broth; 100 ml heavy cream; 2 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp 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.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 366 kcal

Gluten-free

Allergen information: may contain milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gpork tenderloin, trimmed
1 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

sauce

3 tbspdijon mustard
1 pcsshallot, finely chopped
2 clovegarlic, minced
150 mlchicken broth
100 mlheavy cream

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · wooden spoon · knife · meat thermometer

The method

Step by step

1
Season the pork tenderloin all over with salt and black pepper.
About 2 min
2
Heat the olive oil in a large skillet or oven-safe pan over medium-high heat.
About 1 min
3
Sear the pork tenderloin for 2-3 minutes per side until beautifully browned on all surfaces.
About 10 min
Cook’s note: 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.
About 3 min
6
Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
About 1 min
Cook’s note: 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.
About 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).
About 10 min
Cook’s note: 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.
Cook’s note: 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.
About 3 min
13
Slice the pork tenderloin into thick medallions.
About 1 min
14
Serve the sliced pork with the mustard sauce spooned over the top and garnish with fresh parsley.

Per serving

Nutrition

52%Score

Calories: 365.8kcal
Protein: 33.6g
Carbs: 7.6g
Fat: 22.3g
Fibre: 1.1g
Sugar: 1.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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.