- serves 4
1 Tbsp olive oil
2 pork tenderloins, about 8-ounces/225 g each
Salt and pepper
About 3/4 cup/175 ml Dijon mustard (plain or grainy)
1 shallot, minced
1 cup white wine
1 cup crème faîche
2 Tbsp chopped rosemary
1. Heat the oven to 350°F/175°C. Rub the oil in a roasting pan. Season the meat with salt and pepper and rub it all over with the mustard. Set it in the pan and pour in 1/2 cup/125 ml water. Roast until the meat is tender, about 40 minutes. (If the water evaporates in the pan, add a little more.)
2. Remove the meat to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with white wine and boil to reduce to half. Stir in the cream, add the rosemary, and reduce to sauce consistency.
3. Check the seasonings. Slice the meat, pour over the sauce, and serve.