Rice, mashed root vegetables and green beans to serve (optional)
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.
Ideal for a Valentine’s or anniversary dinner: you could also pan-fry thick apple rings in butter and a drizzle of honey to caramelise as a garnish. Try swapping the pork for chicken strips, or the wine and parsley for cider and tarragon.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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