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Pork Tenderloin in Chive Cream
Danish

Pork Tenderloin in Chive Cream

Medallions seared hard, then a chive cream sauce built on the fond while they rest. Carrot mash underneath.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • pork tenderloin20 oz
  • potatoes28 oz
  • carrot4 piece
  • mushrooms12 oz
  • heavy cream12 tbsp
  • chicken broth24 tbsp
  • fresh chives4 tbsp
  • butter4 tbsp
  • dijon mustard4 tsp
  • salt2 tsp
  • black pepper1 tsp

You'll need

pot · skillet

Method

  1. Boil potatoes and carrot together in salted water until tender, 18 minutes.

    19 min · boil

  2. Slice pork into thick medallions, press flat, and salt them well.

    5 min · prep

  3. Sear in butter 3 minutes per side until deeply browned. Lift out to rest.

    7 min · fry

  4. Brown mushrooms in the same pan until their water cooks off, 6 minutes.

    7 min · saute

  5. Add broth and scrape the pan, then cream and mustard. Simmer 4 minutes.

    5 min · simmer

  6. Mash the potato and carrot together with butter. Season hard.

    4 min · prep

  7. Return pork and its resting juices to the sauce. Chives over the top.

    2 min · rest

Serving suggestion

Tip the resting juices into the sauce — that is where the flavour went.

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