This is a sauce thats truly excellent for pork fillets.
Its elegant and indulgent enough for company, yet quick enough for family dinner tonight too!
I thought, It justlookstoo simple.
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A ridiculous statement, I know.
But if it were me reading this recipe, I would be suspicious.
How can such a simple sauce be as good as this lady says?, I would think.
to do my best to convince you.
I can tell you that I did consider adding garlic and/or eschalots*.
I thought about deglazing the skillet with white wine or masala.
I pondered even boosting the sauce body with some stock.
But I realised it just doesnt need it.
This sauce isterrificas it is.
<Insert more gushing adjectives here!
And YES it really only calls for cream, mustard and a pinch of tarragon!
- Thatsshallotsto those of you in the US.
When cooked properly, its juicy and succulent.
(Not in Australia, but Ive seen ones this large overseas!)
An average size is around 450 500g (16oz 1 lb) each;
Oil For searing.
They provide the flavour for the creamy sauce, including a welcome touch of tang.
They also help thicken the sauce.
Parsley can be skipped on the other hand because it doesnt contribute as much to the flavour.
It takes about 5 minutes to get a nice colour all over.
This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh.
Return the skillet to the stove over medium heat.
Add the cream and both mustards.
There is no need to simmer this sauce, its ready as soon as its warmed up!
The mustard acts as a thickener so theres no need for reduction.
Medium means a hint of pink inside with optimum juiciness.
Cooking less than medium is not recommended for pork, for food safety reasons.
These internal temperatures are what you should target when you take the pork out of the oven.
It will rise by a further 3 5C (5F) as it rests.
(This is called carry-over cooking.)
Therefore the final internal temperatures are slightly higher.
I know its frustrating but I cant give you anexactbaking time.
Such is the case with pork tenderloin as there are many variables.
Also, heat retention of your skillet (a better skillet = faster cooking).
It also depends on how long it took you to sear it and the accuracy of your oven.
Yes, for the best results!
Not justonthe pork tenderloin but also crucially in the sauce.
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That stuff has a proper name: its calledfond.
Here its why we can make a sauce with just 3 ingredients taste so incredible!
Oh and minus the feta.
And I used hazelnuts instead of almonds because I had them.
Alright, so it barely resembles the original recipe at all!!
But I did use the raw kale marinating technique and the same lemon dressing.
I also used aCauliflower Mashfor a change-up from the usualMashed Potatothat I always reach for.
Especially because we dont make loads of sauce, just enough for serving with the pork.
Looks rather virtuous actually!
