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Ingredients
- 900 g pork tenderloin
- 300 ml beef broth
- 30 g butter
- 200 ml whipping cream (33%)
- 1 tbsp all-purpose flour
- 4 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 20 ml brandy or dry white wine
- 60 g red onion
- 1 tbsp fresh thyme
- 2 tbsp whole black peppercorns
- salt to taste
- ground black pepper to taste
Steps
- 1First, finely chop the red onion. In a small saucepan, melt the butter with 2 tablespoons of sunflower oil over medium heat. Once the fat is hot, add the onion and sauté for 3-4 minutes. Then sprinkle in the flour and, stirring constantly, make a light roux (approx. 2-3 minutes).
- 2Once the roux is ready, pour in the brandy or wine and let it simmer for about 30 seconds to allow the alcohol to evaporate. Then pour in the broth, add the thyme and whole black peppercorns. Mix thoroughly, cover, reduce heat to low, and simmer slowly for 18-19 minutes, stirring occasionally.
- 3Meanwhile, prepare the pork tenderloin: wash it, pat it dry, remove any membranes, then season with salt and pepper and spread with Dijon mustard.
- 4Preheat the oven to 170-175 °C. In an oven-safe skillet, heat 2 tablespoons of oil over medium heat. Sear the meat on all sides for 3-4 minutes until a nice crust forms. Then transfer the skillet to the preheated oven and bake for 12-13 minutes. Remove the cooked meat and wrap it in aluminum foil for 6-7 minutes to allow the fibers to relax and prevent juices from escaping when slicing.
- 5While the meat rests, finish the sauce: increase the heat to medium, pour in the cream, season with salt, and simmer for 4-5 minutes. Finally, turn off the heat and blend the sauce until smooth with an immersion blender.
- 6Unwrap the meat and cut it into slices about 1 cm thick. Spoon some of the pepper sauce onto a plate, place the meat slices on top, and serve.
