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Ingredients
- 900 g pork tenderloin
- 300 ml beef stock
- 30 g butter
- 200 ml whipping cream (33% fat)
- 1 tbsp plain wheat flour
- 4 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 20 ml brandy (or dry white wine)
- 60 g onion (finely chopped)
- 1 tbsp fresh thyme
- 2 tbsp black peppercorns
- 1 pinch salt
- 1 pinch ground black pepper
Method
- 1First, finely chop the onion. In a small pot, heat the butter with 2 tbsp sunflower oil over medium heat. Once the fat is hot, add the onion and sauté until translucent for about 3–4 minutes. Then stir in the flour and, stirring constantly, create a light roux (about 2–3 minutes).
- 2Once the roux is ready, deglaze with brandy or white wine and simmer for about 30 seconds to allow the alcohol to evaporate. Then pour in the beef stock, add thyme and black peppercorns. Stir everything well, put on the lid, reduce the heat, and let it gently simmer at a low temperature for 18–19 minutes, stirring occasionally.
- 3Meanwhile, prepare the pork tenderloin: Wash the meat, pat it dry, remove any sinews, season with salt and pepper, and generously spread Dijon mustard all over it.
- 4Preheat the oven to 170–175 °C. Prepare an oven-safe pan (at least 27 cm diameter). Heat 2 tbsp sunflower oil in the pan over medium heat. Place the pork tenderloin in the pan and sear it vigorously for about 3–4 minutes on each side. Then transfer the pan to the preheated oven and finish cooking the meat for 12–13 minutes at 170–175 °C. Remove the cooked roast from the oven and let it rest, wrapped in aluminum foil, for 6–7 minutes to allow the meat juices to settle.
- 5While the meat is resting, finish the sauce: Increase the heat to medium, stir in the whipping cream, season with salt, and let it reduce for 4–5 minutes. Once the sauce has reached the desired consistency, turn off the heat and finely blend the sauce with an immersion blender until smooth and creamy.
- 6Remove the pork tenderloin from the foil and cut it into slices about 1 cm thick. Arrange the pepper sauce on plates, place the meat slices on top, and serve immediately. Potatoes or Spätzle are excellent accompaniments.
