Ingredients
Contains: Milk, Celery, Mustard
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 423.8
- total 1695.2
- Protein
- 37.8 g
- total 151.2 g
- Carbs
- 3.3 g
- total 13.1 g
- Fat
- 28.4 g
- total 113.6 g
Estimated · based on 8 of 10 ingredients
Nutrition data: USDA FoodData Central
Method
- 1
- pork tenderloin 700 g
- fresh thyme 2 tbsp
- salt to taste
- black pepper to taste
Season the pork — Heat the oven to 200°C. Pat the pork dry and season all over with salt, pepper, and half the thyme.
- 2
- pork tenderloin 700 g
- olive oil 2 tbsp
Sear the pork — Sear the pork in the oil in an ovenproof pan for 6 minutes, turning to brown all sides.
- 3
- pork tenderloin 700 g
- butter 30 g
- garlic 4
Roast the pork — Add the garlic and butter, then transfer the pan to the oven and roast for 15 minutes until just cooked. Rest the pork on a board.
- 4
- pork tenderloin 700 g
- fresh thyme 2 tbsp
- Dijon mustard 1 tbsp
- chicken stock 2 dl
- heavy cream 1 dl
Make the pan sauce — Set the pan over the heat, whisk in the mustard, stock, cream, and remaining thyme and simmer for 6 minutes. Slice the pork and serve with the sauce.
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