Ingredients
Pork Tenderloin
- 1 pork tenderloin (about 500 g)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Sautéed Vegetables
- 2 medium zucchinis, sliced into rounds or half-rounds
- 250 g mushrooms (button mushrooms or other varieties), sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Dijon Cream Sauce
- 1/2 cup cooking cream (15% or 35%, depending on preference)
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional, for added texture)
- 1/4 cup dry white wine (or chicken broth)
- 1 tsp honey or maple syrup (optional, to balance flavors)
- Salt and pepper to taste
Preparation
Pork Tenderloin
- Preheat the oven to 200°C (400°F).
- Season the pork tenderloin with salt and pepper.
- In an oven-safe skillet, heat olive oil and butter over medium-high heat.
- Sear the tenderloin on all sides until golden brown (about 2–3 minutes per side).
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 63°C (145°F). Rest for 5 minutes before slicing.
Sautéed Vegetables
- Heat olive oil and butter in a large skillet over medium heat.
- Add the mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
- Add the zucchinis and garlic. Cook for another 3–4 minutes until the zucchinis are tender but still slightly crisp.
Dijon Cream Sauce
- In the same skillet used for the pork (or a different one if needed), deglaze with white wine over medium heat, scraping up any browned bits.
- Let the wine reduce slightly, then add the cream, Dijon mustard, and, if desired, whole-grain mustard.
- Stir well and simmer gently for 2–3 minutes until the sauce thickens. Add honey or maple syrup to balance the flavors, if desired. Adjust seasoning with salt and pepper.
Assemblage
- Arrange the pork slices on a plate.
- Add the sautéed vegetables on the side.
- Drizzle the Dijon cream sauce over the pork and vegetables.
Serve immediately with garlic mashed potatoes. pommes de terre ail
