For the pork ... For the sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard and lemon juice.

Do you usually prepare pork tenderloin in its own sauce ... Fruits and raisins are important additions to the sauce. The ...

Leave to stand for 1 minute. Serve the pork and sauce with the courgetti. For 400 kcal, increase the pork to 150g/5½oz and the crème fraîche to 4 tablespoons. You can buy courgetti already ...

Pork tenderloin is one of ... by using unsalted butter. Heavy cream: the binding agent as it will thicken when cooked. Also ...

In a mortar, lightly crush the mustard ... Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145°.

Pork tenderloin is a great option for a stress-free weeknight dinner. It's easy to cook, superlean and ideal for absorbing any flavors your imagination can think up. The tenderloin lends itself ...

Season the pork medallions on both sides with ... honey, and Dijon mustard. Stir to combine and bring the sauce to a simmer. Cook for about 5-7 minutes until the sauce has thickened and the ...

In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated. Over high heat, add olive oil to large cast iron or ...

I happened to have a pork tenderloin in the fridge ... fruit were half of an attempt to channel the flavor of the Roman sauce known as agrodolce. (“Agro” means sour, and “dolce” means ...