Roasted pork fillet with creamy Dijon Mustard sauce
Do you just love mustard? Then this dish is perfect for you. Outstanding taste!
We recommend that you use tenderloin when you make this dish.
15ml/1tbsp olive oil
800g/1 3/4lb pork fillet (tenderloin)
salt and pepper
250ml/1 cup dry white wine
250ml/1 cup double cream
45ml/3tbsp Dijon mustard
Preheat the oven to 180C/350F/Gas4.
Remove any fat or sinew for the outside of the pork fillet.
Heat oil and butter in a frying pan. Add the filet and cook until lightly browned all over. Remember to retain the oil and butter in the pan, we will make use of this later.
Place the fillet in an oven-proof dish and bake it in the oven for around 20 minutes.
Remove the fillet from the oven and let it rest for at least 10 minutes before you slice it.
Add the wine to the frying pan that you used at the start and increase the heat. Let the wine boil until it has reduced by at least half. Then you add the cream and boil until the sauce has lightly thickened.
Then you add the mustard. Add the mustard one tablespoon at a time and taste, as some people might find the mustard in the sauce a bit strong.
When you are happy with the result, you can add the sliced fillet to the sauce. Swirl the fillet slices in the sauce until coated.
Garnish with some chopped parsley and serve with rice or mashed potatoes, and your favorite vegetables.
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