Ingredients
- 300 g pork tenderloin
- Salt and black pepper
- Butter for frying
- 2 shallots
- 4 garlic cloves
- 150 ml white wine
- 300 ml crème fraîche
- 200 ml heavy cream
- 3 tbsp Japanese soy sauce (preferably tamari)
- 3 tbsp concentrated veal stock
- 2 tbsp Dijon mustard
- 50 ml chopped fresh thyme
- 1–2 tbsp Cognac (optional)
- 2 tbsp Sriracha sauce
Instructions
Preheat the oven to 150°C (300°F).
Start by making the sauce. Finely chop the shallots and garlic and place them in a saucepan with the white wine. Simmer until the wine has almost completely reduced.
Stir in the crème fraîche, heavy cream, soy sauce, veal stock, Dijon mustard and Sriracha. Season to taste. Add the fresh thyme and, if desired, a little Cognac.
Trim the pork tenderloin, removing any sinew and excess fat. Season generously with salt and black pepper.
Heat a frying pan with butter over relatively high heat. Once the butter has stopped bubbling, add the pork tenderloin.
Sear the tenderloin on all sides until evenly golden brown.
Place the tenderloin in an ovenproof dish and pour the sauce over it.
For best results, insert a meat thermometer into the thickest part of the tenderloin.
Cook until the internal temperature reaches 60°C (140°F), approximately 40 minutes, for medium.
Remove from the oven, wrap the meat in aluminum foil and let it rest for 10–15 minutes.
Slice the pork and place it back into the sauce.
Serve and enjoy!
Nutrition per serving
- Calories: approximately 500 kcal
- Protein: approximately 42 g
- Carbohydrates: approximately 13 g
- Fat: approximately 32 g
Values are approximate and may vary depending on the exact products used and the amount of butter.
