{"id":19142,"date":"2025-01-24T10:49:50","date_gmt":"2025-01-24T15:49:50","guid":{"rendered":"https:\/\/epuree.ca\/?p=19142"},"modified":"2025-01-27T07:56:46","modified_gmt":"2025-01-27T12:56:46","slug":"filet-de-porc-champignons-et-courgettes-sautes-sauce-creme-dijon-et-pommes-de-terre-ail","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/filet-de-porc-champignons-et-courgettes-sautes-sauce-creme-dijon-et-pommes-de-terre-ail\/","title":{"rendered":"Pork Tenderloin, Saut\u00e9ed Mushrooms and Zucchini, Dijon Cream Sauce, and Garlic Mashed Potatoes"},"content":{"rendered":"
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Ingredients<\/h2>

Pork Tenderloin<\/b><\/h4>
  • 1 pork tenderloin (about 500 g)<\/span><\/li>
  • 1 tbsp olive oil<\/span><\/li>
  • 1 tbsp butter<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li><\/ul>

    Saut\u00e9ed Vegetables<\/b><\/h4>
    • 2 medium zucchinis, sliced into rounds or half-rounds<\/span><\/li>
    • 250 g mushrooms (button mushrooms or other varieties), sliced<\/span><\/li>
    • 2 garlic cloves, minced<\/span><\/li>
    • 1 tbsp olive oil<\/span><\/li>
    • 1 tbsp butter<\/span><\/li>
    • Salt and pepper to taste<\/span><\/li><\/ul>

      Dijon Cream Sauce<\/b><\/h4>
      • 1\/2 cup cooking cream (15% or 35%, depending on preference)<\/span><\/li>
      • 2 tbsp Dijon mustard<\/span><\/li>
      • 1 tbsp whole-grain mustard (optional, for added texture)<\/span><\/li>
      • 1\/4 cup dry white wine (or chicken broth)<\/span><\/li>
      • 1 tsp honey or maple syrup (optional, to balance flavors)<\/span><\/li>
      • Salt and pepper to taste<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Preparation<\/h2>

        Pork Tenderloin<\/b><\/h4>
        1. Preheat the oven to 200\u00b0C (400\u00b0F).<\/span><\/li>
        2. Season the pork tenderloin with salt and pepper.<\/span><\/li>
        3. In an oven-safe skillet, heat olive oil and butter over medium-high heat.<\/span><\/li>
        4. Sear the tenderloin on all sides until golden brown (about 2\u20133 minutes per side).<\/span><\/li>
        5. Transfer the skillet to the oven and bake for 15\u201320 minutes, or until the internal temperature reaches 63\u00b0C (145\u00b0F). Rest for 5 minutes before slicing.<\/span><\/li><\/ol>

          Saut\u00e9ed Vegetables<\/b><\/h4>
          1. Heat olive oil and butter in a large skillet over medium heat.<\/span><\/li>
          2. Add the mushrooms and cook until they release their moisture and start to brown (about 5 minutes).<\/span><\/li>
          3. Add the zucchinis and garlic. Cook for another 3\u20134 minutes until the zucchinis are tender but still slightly crisp.<\/span><\/li><\/ol>

            Dijon Cream Sauce<\/b><\/h4>
            1. 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.<\/span><\/li>
            2. Let the wine reduce slightly, then add the cream, Dijon mustard, and, if desired, whole-grain mustard.<\/span><\/li>
            3. Stir well and simmer gently for 2\u20133 minutes until the sauce thickens. Add honey or maple syrup to balance the flavors, if desired. Adjust seasoning with salt and pepper.<\/span><\/li><\/ol>

              Assemblage<\/b><\/h4>
              1. Arrange the pork slices on a plate.<\/span><\/li>
              2. Add the saut\u00e9ed vegetables on the side.<\/span><\/li>
              3. Drizzle the Dijon cream sauce over the pork and vegetables.<\/span><\/li><\/ol>

                Serve immediately with garlic mashed potatoes. <\/span>pommes de terre ail <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                Ingr\u00e9dients Filet de porc 1 filet de porc (environ 500 g) 1 c. \u00e0 soupe d\u2019huile d\u2019olive 1 c. \u00e0 soupe de beurre Sel et poivre au go\u00fbt L\u00e9gumes saut\u00e9s 2 courgettes moyennes, coup\u00e9es en rondelles ou demi-rondelles 250 g de champignons (champignons de Paris ou autres), tranch\u00e9s 2 gousses d\u2019ail, \u00e9minc\u00e9es 1 c. \u00e0 […]<\/p>\n","protected":false},"author":3,"featured_media":19144,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[6,5,25],"tags":[],"class_list":["post-19142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patates","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/19142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=19142"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/19142\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/19144"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=19142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=19142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=19142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}