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Pork tenderloin in blackcurrant-mustard sauce

Pork tenderloin in blackcurrant-mustard sauce

Ingredients for preparation (2 servings)

  • 350-400 g pork tenderloin
  • 90 ml semi-sweet blackcurrant wine
  • 100 ml chicken or vegetable stock
  • 1 small onion
  • 1 clove of garlic
  • 1 teaspoon French mustard
  • 1/2 teaspoon Sarepska or Dijon mustard
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 tablespoon rapeseed oil
  • 20 g butter
  • 1/2 teaspoon fresh thyme or a pinch of dried thyme
  • salt and pepper to taste

Preparation

  1. Clean the tenderloin and pat it dry with a paper towel.
  2. Cut the meat into slices about 3 cm thick. Sprinkle them with salt and freshly ground pepper immediately before frying.
  3. Heat the oil in a frying pan. Fry the meat for 2-3 minutes on each side, until nicely browned. Do not fry it for too long, as tenderloin dries out easily. Transfer the slices to a plate and cover loosely with aluminum foil.
  4. Add half of the butter and the finely chopped onion to the same pan. Fry for 2-3 minutes, until softened.
  5. Add the chopped garlic and thyme. Fry briefly, for about half a minute, so that the garlic does not burn.
  6. Add the blackcurrant wine and stir, scraping up all the browned bits from the bottom of the pan. Cook for 3-4 minutes, until the liquid has partially evaporated.
  7. Pour in the stock, add both mustards and stir. Cook for another 5 minutes, until the sauce starts to thicken slightly.
  8. Add apple cider vinegar or lemon juice. This will prevent the wine from overpowering the sauce and help it pair better with the pork.
  9. Place the pork tenderloin slices back in the pan. Simmer over low heat for 3–4 minutes, turning the meat in the sauce.
  10. Remove the pan from the heat and add the remaining butter. The sauce should become more velvety.
  11. Cut the carrot or parsley root into sticks and roast with a little oil, salt and, optionally, honey. Cook the potatoes or pearl barley.
  12. Taste the sauce and season with salt and pepper if necessary. If the sauce seems too sweet, add a few more drops of lemon juice.

 

Arrange the potatoes or pearl barley on a plate, with the pork tenderloin slices and roasted vegetables alongside. Pour the blackcurrant-mustard sauce over the meat. It is worth sprinkling the dish with parsley, which will add freshness and balance the sauce’s strongly fruity character.