Pork Tenderloin in Mustard Sauce

Method

1. Heat the oven

   Preheat the oven to 150 °C (300 °F).

2. Reduce

   Finely chop the shallots and garlic and simmer them in a saucepan with the white wine until the wine has almost completely reduced.

3. Make the sauce

   Stir in the crème fraîche, cream, soy sauce, veal stock, Dijon mustard and sriracha. Season to taste, then add the thyme and a little Cognac if you like.

4. Season the pork

   Trim the tenderloin of sinew and excess fat and season generously with salt and pepper.

5. Sear

   Heat butter in a frying pan over fairly high heat. When it stops bubbling, sear the tenderloin until golden brown on all sides.

6. Into the oven

   Place the tenderloin in an ovenproof dish and pour the sauce over. Cook until the thickest part reaches 60 °C (140 °F), about 40 minutes, for medium.

7. Rest and serve

   Wrap the meat in foil and let it rest for 10–15 minutes. Slice it, put it back into the sauce and serve.