Pork Tenderloin with Mustard and Honey Sauce
Dive into a world of flavors with this caramelized pork tenderloin, coated in a creamy and tangy mustard and honey sauce. This dish brilliantly combines the exceptional tenderness of the meat with the richness of a sauce that balances the sharpness of mustard and the sweetness of honey. Served with golden pan-fried potatoes, it offers a perfect and comforting balance. Ready in just 35 minutes, this easy recipe is suitable for both a weeknight dinner and a special occasion. The key to this recipe lies in searing the meat to caramelize it and deglazing the pan juices for a flavorful sauce. Follow our simple steps to perfectly cook the pork, make the sauce, and prepare the side. Remember to let the meat rest after cooking to preserve its juiciness. The result? An elegant, tasty dish that will please everyone at the table. Served with a fruity red wine, it will quickly become a favorite. Try our tips and variations to customize this recipe to your taste!
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Con:
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- 1
Peel the potatoes and cut them into thick slices about 1 cm. In a non-stick pan, melt the butter with a drizzle of oil over medium-high heat. Arrange the slices in a single layer and brown them for 4-5 minutes per side, until well colored and tender. Season with salt and pepper, then set aside on a plate.
- 2
Pat the pork tenderloin dry with paper towels. Cut it into medallions 3-4 cm thick. Season both sides with salt and pepper. In the same pan, heat the neutral oil over high heat. Place the medallions spaced apart. Sear without touching for 2 minutes to get a golden crust. Flip and do the same. Reduce heat to medium and continue cooking for 4-5 minutes, flipping once, until slightly pink inside. Remove and let rest for 5 minutes covered with foil.
- 3
In the still hot pan with the juices, pour the cream. Scrape the bottom with a spatula to loosen the caramelized bits. Bring to a simmer. Reduce heat to low. Add the mustard and honey. Whisk vigorously for a smooth sauce. Let reduce for 3-4 minutes until it coats the back of a spoon.
- 4
Return the rested pork medallions (and their juices) to the sauce. Add the browned potatoes. Gently mix to coat everything and reheat for 1-2 minutes over very low heat, without boiling.
- 5
Off the heat, stir in half of the chopped parsley. Serve immediately, generously coated with sauce and sprinkled with the remaining fresh parsley.
- Meat resting: Always let the meat rest after cooking so the juices redistribute, ensuring maximum tenderness.
- Cooking juices: Don't let them burn. They are the aromatic base of the sauce. Always deglaze with a liquid (cream, wine, broth).
- Mustard: Add it off the boiling heat to preserve its tanginess and avoid bitterness.
- Pork cooking: It's perfect when the flesh is still slightly pink (internal temperature about 63-65°C). It will finish cooking while resting.
- Serving: Serve hot, directly in the serving pan. Pair with steamed green beans or celery puree. A fruity red wine (Beaujolais, Pinot Noir) pairs perfectly.
- Variations: Replace half the cream with flambéed Calvados, use honey mustard, add sautéed mushrooms, or a tablespoon of balsamic vinegar with the honey.
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