FRIJE

Instructions

• 1.   Two or three hours before cooking, brush the pork tenderloin with mustard.
  
  This will enhance the tenderness and flavor of the meat and create a slightly crispy coating on the surface of the tenderloin at the end of cooking.
  
  Cook the tenderloin in a drizzle of olive oil in a Dutch oven over low heat for 10 minutes on each side.
  This initial cooking helps concentrate the flavors inside the meat.
  
  Then place the tenderloin in a dish and lightly degrease the Dutch oven.
  
  Pour a glass of dry white wine into the bottom of the Dutch oven and, using a spatula, scrape up the drippings.
  
  After 5 minutes of cooking the wine over medium heat, pour a glass of cream with a little salt and pepper.
  
  When everything comes to a boil, return the tenderloin to the cream and continue cooking for 10 minutes covered over low heat.
  This final cooking (covered and in a liquid) adds tenderness to the meat and allows for a delicious sauce to be quickly prepared.
  
  Slice the tenderloin.
  Add a tablespoon of mustard to the sauce at the last moment to enhance the flavor and lightly thicken it.
  
  Serve with fresh pasta, arrange the slices of tenderloin around the pasta and drizzle with the mustard cream.

Nutritional information *