SERVES 2
- 1 Pork Tenderloin
- 3 Shallots, sliced
- 4 cloves of Garlic, sliced
- 500ml White wine
- 250 ml White Vermouth
- 35% Cream
- 1 table spoon Grainy mustard
- 2 table spoons Olive oil
- Salt
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- Preheat oven to 200F, Season the tenderloin with slat and pepper and rub with oil. Place in the oven for 30 minutes to 45 minutes.
- While the pork is in the oven, Prepare the sauce:
- Sweat the onion and garlic over low heat in a small sauce pan. When the onions are soft, add in white wine and vermouth reduce till the liquid is almost gone.
- Add in cream and reduce by 1/2 , add in grainy mustard and season with salt. Put sauce aside.
- Serve with roasted potatoes, or mash and steamed vegetables like broccoli.
Enjoy!
by Trevor Bird
Chef & owner at Fable Kitchen & Fable Diner