Description of this recipe: This recipe transforms a simple pork tenderloin into a gourmet delight with a luscious honey-mustard sauce. The combination of sweet honey, tangy Dijon mustard, and creamy crème fraîche creates a perfectly balanced flavor profile that will impress your guests or elevate your weeknight dinner.
Why you will love this recipe:
- Easy Elegance: This dish is surprisingly easy to make, yet it delivers restaurant-quality flavors. It’s perfect for a special occasion or a sophisticated weeknight meal.
- Flavor Symphony: The sweet and savory combination of honey and mustard creates a truly irresistible sauce that complements the tender pork perfectly.
- Versatile: Serve this dish with a variety of sides, from classic mashed potatoes to roasted vegetables, for a complete and satisfying meal.
- Quick Cooking: The pork tenderloin cooks relatively quickly, making this a great option when you’re short on time.
- Impressive Presentation: The glossy, golden-brown sauce and perfectly sliced pork tenderloin make for a visually stunning dish.
Ingredients: (pour 4 personnes)
- 1 filet mignon de porc (environ 600 à 700 g) – (1 pork tenderloin, about 1.3-1.5 lbs)
- 2 c. à soupe de miel (de préférence liquide, type acacia ou fleurs) – (2 tablespoons honey, preferably liquid, such as acacia or wildflower)
- 2 c. à soupe de moutarde à l’ancienne – (2 tablespoons Dijon mustard)
- 2 c. à soupe de crème fraîche épaisse – (2 tablespoons crème fraîche)
- 1 c. à soupe d’huile d’olive – (1 tablespoon olive oil)
- 20 g de beurre – (20 grams butter)
- 1 échalote finement ciselée – (1 shallot, finely minced)
- 10 cl de bouillon de volaille (ou de légumes) – (100 ml chicken or vegetable broth)
- Sel et poivre du moulin – (Salt and freshly ground black pepper)
Preparation:
Step 1: Préparer la viande (Prepare the meat)
Retirez l’excès de gras ou les nerfs du filet mignon. (Remove any excess fat or silver skin from the pork tenderloin.) Salez et poivrez généreusement sur toutes les faces. (Season generously with salt and freshly ground black pepper on all sides.) Allow the meat to rest at room temperature for about 20-30 minutes. This will help it cook more evenly.
Step 2: Saisir le filet mignon (Sear the pork tenderloin)
Dans une poêle ou cocotte, faites chauffer l’huile et le beurre. (In a skillet or Dutch oven, heat the olive oil and butter over medium-high heat.) Saisissez le filet mignon sur toutes les faces à feu vif pendant environ 6 à 8 minutes pour le colorer. (Sear the pork tenderloin on all sides over high heat for about 6-8 minutes to brown it evenly.) Aim for a deep golden-brown crust. Réservez sur une assiette. (Remove the pork tenderloin from the pan and set aside on a plate.)
Step 3: Préparer la sauce (Prepare the sauce)
Dans la même poêle, faites revenir l’échalote 2 minutes à feu doux. (In the same pan, sauté the minced shallot over low heat for about 2 minutes, until softened.) Be careful not to burn the shallot. Ajoutez le miel et laissez légèrement caraméliser (attention à ne pas brûler). (Add the honey and let it caramelize slightly, being careful not to burn it.) This should take about 1-2 minutes. The honey will bubble and darken slightly. Incorporez la moutarde et mélangez bien. (Stir in the Dijon mustard and mix well.) Versez le bouillon, grattez les sucs de cuisson, puis laissez réduire 3 minutes. (Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for about 3 minutes, until slightly thickened.)
Step 4: Cuire la viande dans la sauce (Cook the meat in the sauce)
Remettez le filet mignon dans la poêle. (Return the pork tenderloin to the pan.) Couvrez et laissez cuire à feu doux 15 à 20 minutes, en le retournant à mi-cuisson. (Cover and let cook over low heat for 15-20 minutes, turning halfway through.) Ajustez la cuisson selon vos goûts (rosé ou bien cuit). (Adjust the cooking time according to your preference for doneness.) Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C); for medium, aim for 160°F (71°C).
Step 5: Finition (Finishing touches)
Retirez la viande et laissez-la reposer 5 minutes sous papier aluminium. (Remove the pork tenderloin from the pan and let it rest for 5 minutes, loosely covered with aluminum foil.) This allows the juices to redistribute, resulting in a more tender and flavorful result. Ajoutez la crème fraîche dans la sauce, mélangez et rectifiez l’assaisonnement. (Stir in the crème fraîche to the sauce, mix well, and adjust the seasoning with salt and pepper to taste.)
Service:
Coupez le filet mignon en tranches épaisses. (Slice the pork tenderloin into thick medallions.) Nappez généreusement de sauce au miel et moutarde. (Generously spoon the honey-mustard sauce over the sliced pork tenderloin.)
COOKING Rating: Easy to Medium
Serving Suggestions:
- Purée de pommes de terre maison (Homemade mashed potatoes)
- Gratin dauphinois
- Légumes rôtis au four (Roasted vegetables)
- Tagliatelles fraîches (Fresh tagliatelle pasta)
- Asparagus with hollandaise sauce
- Quinoa salad with herbs and lemon vinaigrette
- Green beans almondine
- Rice pilaf
Tips:
- For a richer flavor, use a high-quality Dijon mustard.
- If the sauce becomes too thick, add a splash of broth or water.
- Don’t overcook the pork tenderloin, as it can become dry. Use a meat thermometer to ensure it’s cooked to the desired doneness.
- For a deeper flavor, marinate the pork tenderloin in a mixture of honey, mustard, olive oil, and herbs for at least 30 minutes before cooking.
- If you don’t have crème fraîche, you can substitute sour cream or heavy cream.
Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes
Nutritional Information (per serving, approximate):
Calories: 350-400 Protein: 30-35g Sodium: 300-400mg
Conclusion:
The Filet Mignon au Miel et à la Moutarde is a delightful dish that is both elegant and easy to prepare. The combination of sweet honey, tangy mustard, and creamy crème fraîche creates a harmonious balance of flavors that will tantalize your taste buds. This recipe is perfect for a special occasion or a sophisticated weeknight meal, and it is sure to impress your guests. Serve it with your favorite sides for a complete and satisfying dining experience. Bon appétit!
Questions and Answers about the Recipe:
Q1: Can I use a different type of mustard? A: While Dijon mustard is recommended for its classic flavor, you can experiment with other types of mustard, such as whole-grain mustard or honey mustard. Keep in mind that the flavor profile of the dish will change accordingly.
Q2: Can I make this recipe ahead of time? A: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. However, it is best to cook the pork tenderloin fresh, as it can become dry if reheated.
Q3: Can I use a different cut of pork? A: While pork tenderloin is the recommended cut for this recipe, you can also use pork loin. However, pork loin may require a longer cooking time.
Q4: Can I add vegetables to the pan while the pork is cooking? A: Yes, you can add vegetables such as carrots, potatoes, or onions to the pan during the last 15 minutes of cooking time. This will allow them to cook in the flavorful sauce.
Q5: What is the best way to store leftovers? A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
