Recipe to prepare the pork loin served with a creamy dijon mustard sauce with touches of white wine and echalots.
Learn more about Elda Benassini
Ingredients12 portions
Preparation
Season the tenderloin with salt and pepper. Brown the pork loin in a large skillet with 2 tablespoons of olive oil and 2 tablespoons of butter. Lower the heat, cover, and cook 10 minutes.
Pass it to the oven and leave it with a meat thermometer to record 155 F (70 centigrade).
While the tenderloin is in the oven, make the sauce. Put the rest of the butter and season the echalot. Add wine, broth, and dijon mustard. Let it be reduced to half. Add the cream and basil and let it thicken. Add the parsley, season with salt and pepper.
To bathe the loin and to serve it with sauce and the minced onion on top.
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