Pork Tenderloin

Pork Loin is my new favourite meat. It is inexpensive compared to beef and it can be prepared in so many ways. I am not a big fan of sweet marinades or sauces I prefer savoury flavours when it comes to meats

I have prepared the recipe below and I have also used it as a guideline and added my own touches. In these photos I used olive oil, balsamic vinegar, garlic & rosemary in place of the mustard. I also did not have creme fraiche so I used low fat sour cream

This recipe is from Laura Caulder from the show French Food at Home

Ingredients

• 1 tablespoon olive oil
• 2 pork tenderloins, about 8-ounces/225 g each
• Salt and pepper
• About 3/4 cup/175 ml Dijon mustard (plain or grainy)
• 1 shallot, minced
• 1 cup white wine
• 1 cup crème faîche
• 2 tablespoons chopped rosemary

Directions

1. Heat the oven to 350°F/175°C. Rub the oil in a roasting pan. Season the meat with salt and pepper and rub it all over with the mustard. Set it in the pan and pour in 1/2 cup/125 ml water. Roast until the meat is tender, about an hour. 25-30 minutes. (If the water evaporates in the pan, add a little more.)
2. Remove the meat to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with white wine and boil to reduce to half. Stir in the cream, add the rosemary, and reduce to sauce consistency.
3. Check the seasonings. Slice the meat, pour over the sauce, and serve.