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
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
Boil potatoes and carrot together in salted water until tender, 18 minutes.
19 min · boil
Slice pork into thick medallions, press flat, and salt them well.
5 min · prep
Sear in butter 3 minutes per side until deeply browned. Lift out to rest.
7 min · fry
Brown mushrooms in the same pan until their water cooks off, 6 minutes.
7 min · saute
Add broth and scrape the pan, then cream and mustard. Simmer 4 minutes.
5 min · simmer
Mash the potato and carrot together with butter. Season hard.
4 min · prep
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.