Filet Mignon de Porc à la Moutarde
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.
Originálny recept od Forkin
- Celkový čas
- 45 min
- Porcie
- 4
- Náročnosť
- Stredná
- Na porciu
- 366 kcal
Informácie o alergénoch: môže obsahovať mlieko, horčica a siričitany. Ak máte alergiu, vždy skontrolujte obaly surovín.
Príprava
Suroviny
Suroviny
- 600 gpork tenderloin, trimmed
- 1 lyžicaolive oil
- 0,5 lyžičkasalt
- 0,25 lyžičkablack pepper, freshly ground
sauce
- 3 lyžicadijon mustard
- 1 ksshallot, finely chopped
- 2 strúčikgarlic, minced
- 150 mlchicken broth
- 100 mlheavy cream
garnish
- 2 lyžicafresh parsley, chopped
Vybavenie
large skillet · wooden spoon · knife · meat thermometer
Postup
Krok za krokom
- 1
Season the pork tenderloin all over with salt and black pepper.
Približne 2 min
- 2
Heat the olive oil in a large skillet or oven-safe pan over medium-high heat.
Približne 1 min
- 3
Sear the pork tenderloin for 2-3 minutes per side until beautifully browned on all surfaces.
Približne 10 min
Poznámka kuchára: 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.
Približne 3 min
- 6
Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
Približne 1 min
- 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Približne 1 min
Poznámka kuchára: 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.
Približne 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).
Približne 10 min
Poznámka kuchára: 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.
Poznámka kuchára: 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.
Približne 3 min
- 13
Slice the pork tenderloin into thick medallions.
Približne 1 min
- 14
Serve the sliced pork with the mustard sauce spooned over the top and garnish with fresh parsley.
Na porciu
Výživové údaje
- Kalórie
- 365,8kcal
- Bielkoviny
- 33,6g
- Sacharidy
- 7,6g
- Tuky
- 22,3g
- Vláknina
- 1,1g
- Cukry
- 1,9g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
Store leftover pork and sauce in an airtight container in the refrigerator.
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.
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