Roast pork tenderloin with mustard and honey

Ingredients

• 800 g pork tenderloin
• 2 pieces yellow onion
• 3 cloves white garlic clove
• 2 tbsp strong Dijon mustard
• 2 tbsp whole-grain mustard
• 2 tbsp liquid wildflower honey
• 30 g 82% butterfat unsalted butter
• 1 tbsp standard sunflower oil (linoleic profile)
• 10 cl dry white cooking wine
• 15 cl 30% fat thick creme fraiche
• 3 sprigs fresh thyme
• 1 tsp fine cooking salt
• to taste freshly ground black peppercorns

Method

1. Take the pork tenderloin out of the refrigerator about thirty minutes before you start to bring it to room temperature, then pat it dry thoroughly with paper towels.
2. Carefully trim the thin white membrane on the surface of the meat using a sharp paring knife to prevent it from shrinking during cooking.
3. Preheat your oven to 190°C on convection.
4. In a bowl, mix the strong Dijon mustard, coarse whole-grain mustard and liquid wildflower honey until you get a smooth and coating texture, then season with a pinch of fine salt and freshly ground black pepper.
5. Peel the yellow onions and thinly slice them into even strips. Peel the white garlic cloves, remove the germs, then crush them lightly with the heel of your hand.
6. Heat the sunflower oil with a knob of unsalted butter in an ovenproof cast iron Dutch oven over medium-high heat.
7. As soon as the butter foams without browning, add the pork tenderloin and sear it on all sides for a few minutes until it develops an even golden crust.
8. Temporarily remove the meat to a plate, lower the heat to medium, then toss the sliced onions and crushed garlic cloves into the pan juices.
9. Sweat the onions, stirring with a wooden spatula, until they become translucent and slightly golden.
10. Place the pork tenderloin directly on the bed of onions, then generously brush its entire surface with the honey mustard mixture using a pastry brush.
11. Add the fresh thyme sprigs around the meat on top of the onions, then place the uncovered Dutch oven in the preheated oven.
12. Roast until the surface is glazed and glossy, with an ideal internal temperature between 60°C and 62°C to preserve its moistness.
13. Take the Dutch oven out of the oven, transfer the pork tenderloin to a warm board, cover it loosely with a sheet of parchment paper and let it rest for ten minutes so the juices redistribute into the fibers.
14. While the meat rests, put the Dutch oven with the onions back on high heat. Pour in the dry white wine to deglaze, scraping the bottom with a spatula to dissolve all the caramelized pan juices, then let it reduce by half at a gentle simmer.
15. Lower the heat to low, whisk in the thick creme fraiche and the remaining cold unsalted butter cut into pieces, then whisk gently for two minutes until the sauce becomes creamy and cohesive.
16. Taste the sauce, adjust with fine salt and freshly ground black pepper if needed, then remove the garlic cloves and thyme sprigs.
17. Slice the pork tenderloin into thick medallions, arrange them over the melting onions on a warm platter, coat with the creamy honey mustard sauce, and serve immediately.

Nutrition

Per serving

Energy

491.6 kcal

Protein

44.34 g

Carbohydrate

8.24 g

Fat

29.38 g

Fibre

1.74 g

Calcium

55.45 mg

Iron

0.72 mg

Magnesium

17.77 mg