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 porcije
Cuisine: french
Ingredients: 600 g pork tenderloin trimmed; 3 žlica dijon mustard; 1 žlica olive oil; 1 kom shallot finely chopped; 2 češanj garlic minced; 150 ml chicken broth; 100 ml heavy cream; 2 žlica fresh parsley chopped; 0,5 žličica salt; 0,25 žličica 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 45 min
Porcije: 4
Težina: Srednje
Po porciji: 366 kcal

Bez glutena

Informacije o alergenima: može sadržavati mlijeko, gorčica i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

600 gpork tenderloin, trimmed
1 žlicaolive oil
0,5 žličicasalt
0,25 žličicablack pepper, freshly ground

sauce

3 žlicadijon mustard
1 komshallot, finely chopped
2 češanjgarlic, minced
150 mlchicken broth
100 mlheavy cream

garnish

2 žlicafresh parsley, chopped

Oprema

large skillet · wooden spoon · knife · meat thermometer

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

52%Ocjena

Kalorije: 365,8kcal
Bjelančevine: 33,6g
Ugljikohidrati: 7,6g
Masti: 22,3g
Vlakna: 1,1g
Šećeri: 1,9g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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.