Balsamic Glazed Pork Tenderloin in a Mustard Cream Sauce



Balsamic Glazed Pork Tenderloin Served with a Mustard Cream Sauce

Prep time: 20 minutes
Cooking time: 50 minutes
Serves 6
Great for: a dinner party or a family meal
Wine suggestion: A Bourgogne

Ingredients for the pork:

2 pork tenderloins (about 2 1/2 pounds total)
¼ cup balsamic vinegar
2 to 3 tablespoons brown sugar
1 to 2 tablespoons Dijon mustard
Freshly ground black pepper
2 to 4 sprigs rosemary, fresh or dried

Ingredients for the Sauce:

1 1/2 inch fresh ginger root, peeled
3 garlic cloves, peeled
2 shallots, peeled
1 red onion, peeled
1/2 cup crème fraîche or sour cream
3 tablespoons Dijon mustard
1/4 cup flat parsley, plus extra for garnish
1/4 cup fresh tarragon, plus extra for garnish
1 cup dry white wine
Salt and  freshly ground black pepper, to taste

Preheat oven to 375°F. Season pork with pepper, and place it in a large skillet over medium heat, searing all sides until golden, about five minutes. Transfer the pork to a plate, keeping burner on. Rub the pork down with the mustard. In the same pan, pour the balsamic vinegar. Add in the sugar. Stir with a wooden spoon. Place the pork back into the pan. Glaze by turning the pork into the mixture, untill fully coated.


Remove the pork from heat and place into a baking dish. Place the rosemary on top. Bake for 30 minutes; the thickest part of the pork should register 145°F. While the pork is baking, prepare the sauce. 

In a food processor, mince the ginger until it’s shredded. Add in the garlic. Mince. Then add the onion and shallots, and mince! Add in the remaining ingredients for the sauce and pulse until smooth. Transfer the mixture to a pot, and heat on medium low, stirring occasionally until the pork is ready and the sauce is warm.



Transfer the pork to a cutting board. Let stand 10 minutes. Whisk the sauce, and pour it into a gravy boat. Slice the pork, garnish with tarragon and parsley, and serve with the sauce, rosemary potatoes and steamed asparagus with a lemon-mustard vinaigrette.








Bon app! And bisous!


 

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