pork in a creamy mustard saucerating:
You can of course reduce the tenderloins from three to two for less people, but personally I'd keep the sauce quantities the same. More sauce for soaking into your cheesy mash is what cream was made for.
You won't get slim, but hey! Who cares??
Serves 6 - 8
3 x pork tenderloins
1 x small onion
4 x cloves of garlic
1 x 500ml pot of single cream
1 x small pot of wholegrain mustard
salt and black pepper
single measure of brandy
Chop the garlic finely and dice the onion finely and sweat gently with a generous knob of butter. When the onion is transluscent set aside from the pan with juices.
Slice the tenderloin into medallions about 5mm thick and fry gently in another generous knob of butter until cooked through. Don't feel tempted to brown it (although don't worry if you do).
When the pork is cooked through, add around a single measure of brandy to the pan and flambé the alcohol off. When this is done, remove the pork from the pan and set aside but leave the juices behind.
Off the heat, add back the onion and garlic to the juices in the pan and add the cream and the pot of wholegrain mustard. Season with a little salt and ground black pepper, stirring well. When thoroughly combined return to a moderate heat until bubbling nicely.
When sauce nice and warm, add the meat back into the pan and allow to combine for about 5-10 minutes at a very low heat. After this, dish is ready to serve.
Serve with a rich blue cheese and chive mash and buttered asparagus wrapped in parma ham for a tasty non-diet food treat.
This might be particularly delicious if you were to add a tablespoon or so of paprika (the real Hungarian stuff if you can find it!) and stir it while it cooks for about a minute before you put in the brandy.