Pork Ardennaise
Emily Davenport
2 servings
5 minutes
576
French
Mains
This mouthwatering Pork Ardennaise recipe is tender and delicious, and taken from the Dairy Diary.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Pork tenderloin 275g (10oz)
- Olive oil 2 tbsp
- Shallots 2, peeled and finely chopped
- Smoked bacon lardons 75g (3oz)
- Button mushrooms 50g (2oz), quartered
- Dry white wine 200ml (7fl oz)
- Dijon mustard 2 tsp
Crème Fraîche 4 tbsp
- Finely chopped fresh parsley 2 tbsp
- Rice, mashed root vegetables and green beans to serve (optional)
Directions
- Cut tenderloin into 2cm (1in) slices
- Pat dry with kitchen paper and season with black pepper
- Heat the oil in a shallow frying pan and sear the pork for 1-2 minutes each side to colour lightly, then transfer to a plate
- Add shallots and bacon lardons to the pan
- Stir-fry over a medium heat for 2 minutes, then add mushrooms and cook for 2 minutes more
- Pour in wine, scraping the base of the pan, then reduce the heat to a gentle simmer
- Return pork to the pan, then cook for 4-5 minutes until the pork is just firm when pressed
Stir in mustard, crème fraîche and parsley
- Serve with rice, buttery mashed root vegetables and green beans.