PORK TENDERLOIN WITH MUSTARD CORNICHON CREAM SAUCE (PORC NOISETTES AVEC CHARCUTIÈRE SAUCE)

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Well as you can see, I am still on my French food kick. And will be for the next few blog posts. But I’m thinking you probably aren’t minding my foray into French cuisine, because if you too live in a rural area there are undoubtedly no French restaurants anywhere near you either. For us, there is a wonderful bistro in Arlington, (Bistro Sam Martin) about 45 minutes away. (Not really French cuisine, more world inspired regional cuisine.) And although we would love to eat there on a regular basis (the food is outstanding), it’s just a little out of our price range as a regular place to dine. (It’s one of our “special occasion” places.) So that leaves it up to me to go back to my French lineage and fix dishes that evoke wonderful memories of meals I have previously enjoyed. Or try out new dishes like this wonderful pork tenderloin recipe that I adapted from the Flavor Mosaic blog.

Actually, that brings up a question about the food choices Americans are making these days. For every French restaurant (at least in the greater Puget Sound area) there must be 2,000 Mexican restaurants. Now, I am not putting down Mexican food, because I too love good Mexican food, but why aren’t there more French restaurants? There are plenty of good Italian restaurants (thank God), so Italian cuisine is alive and well. And Thai – we’ve got Thai coming out of our ears. But a good French restaurant? Nary a one for miles and miles. (It’s depressing, as far as I’m concerned!)

So since I happen to love French food, I guess my only recourse is to fix it myself. And of course, share what I learn with you. So come along all you latent Francophiles and we will travel to the land of Pâté, Pissaladière, Aligot, and Céleri Salade (to name a few) together.But hang on tight; it’s going to be a fast ride! (Fun too!)

Hope you enjoy this recipe.

  • 2 T. extra virgin olive oil
  • 1 small pork sirloin roast or 2 pork tenderloin, trimmed of all fat and silver skin
  • kosher salt
  • freshly ground black pepper
  • 1 T. butter
  • 1 lg. shallot, minced (about 3 tablespoons)
  • 2 garlic cloves, finely minced
  • ½ c. white wine (I use Pinot Grigio)
  • 2 tsp. herbs de Provence
  • ½ c. heavy cream
  • 2 T. whole grain Dijon mustard (Maille brand is wonderful)
  • ½ tsp. regular Dijon mustard
  • 3-4 cornichons, not too finely chopped
  • 1-2 T. chopped fresh parsley, garnish, opt.

Pour the olive oil into a deep oven proof skillet over medium high heat. Dry off the sirloin or tenderloins and lightly season with salt and pepper. Place the seasoned pork in the skillet, turning it about every 2 to 3 minutes to brown on each side.

Place the roast in a preheated 325 degree oven for about 20 minutes or until the pork reaches 135-140 degrees F. Remove from oven, move to a platter, tent with aluminum foil, and let rest for at least 15 minutes. While the pork is resting, prepare the sauce in the same skillet as the pork was baked. (Don’t clean the pan first.)

Over medium heat, melt in the butter. Reduce heat and add the shallot and cook for about 2 to 3 minutes. Add the garlic and cook for about 1 minute. Pour in the white wine and turn up to medium low. Cook until about half of the liquid is evaporated. Stir in the herbs de Provence and a small amount of black pepper. Reduce heat to low and stir in the heavy cream, mustards, and chopped cornichons. Adjust seasonings. (Not too much salt.) Let burble for a few minutes over very low heat. (The flavor doesn’t really develop until the sauce has cooked for a few minutes and thickens.)

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When ready to serve, slice the tenderloin on a cutting board and place on platter. Add any accumulated juices from the resting pork to the sauce. To serve, drizzle a small amount of sauce over the sliced pork and sprinkle with fresh parsley. Serve the remaining sauce on the side.

Please let me know if you like this recipe. Thanks