Pork tenderloin with a mustard sauce

Pork tenderloin with a mustard sauce Trim the tenderloin and seal in a hot frying pan with a knob of butter. Brown on all sides and then lower the heat and leave until cooked to your liking. Keep the tenderloin warm. Deglaze the frying pan with half a glass of dry white wine, add two tablespoons of grain mustard and stir with a spatula. Then add four tablespoons of thick crème fraîche. Allow the sauce to thicken over a low heat. Meanwhile, cut the tenderloin into thick slices. Check that the texture of the sauce is of an even consistency and use to dress the plates. Then arrange the tenderloin slices on the sauce, season with salt and generously with Kampot red pepper, and garnish with a few sprigs of chopped chives.

Recommended grind: Medium or coarse (4 or 5)

The perfect match : Kampot Red Pepper