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Elda Benassini

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Recipe of Pork Tenderloin with Mustard Sauce
Recipe

Pork Tenderloin with Mustard Sauce

1h 50 mins
Half
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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

Ingredients

12 portions
  • 2 tablespoons olive oil
  • 5 tablespoons butter
  • 1 teaspoon shallot, minced
  • 1/4 cups white wine
  • 1 cup chicken consommé
  • 3 tablespoons Dijon mustard
  • 2/3 cups thick cream
  • 1 teaspoon basil, chopped
  • 1 teaspoon parsley, minced
  • 1 kilo pork tenderloin
  • chives, chopped to decorate

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.

TIPS

Accompany this dish with a Chardonnay wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Ana Vanessa Lopez Camacho
14/10/2013 12:37:47
YE HAAAAA
Ana Vanessa Lopez Camacho
17/01/2013 00:11:27
k rico facil de preparar

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