A dish like this, which combines tastes inspired by France with the comfort of slow cooking, would make you want to stay in all weekend long simply to eat it. What I’m referring to is a tenderloin of pork cooked in a slow cooker with a creamy mustard sauce. Using Dijon mustard to harmonize the meat with a delicious cream sauce is a traditional French technique that forms the basis of this recipe. Anyone looking for a gourmet supper that is both easy to prepare and promises to give depth of flavor with no work will love this recipe. It’s not just for those who are skilled in the finer points of cooking. This pork tenderloin is perfect for any occasion, from a quiet night in with loved ones to a formal supper for visitors.
Root vegetables or potato gratin are common accompaniments to hog recipes with a French flair. But to shake things up a bit, I usually serve this delicate pork tenderloin with mashed cauliflower or roasted asparagus that has garlic in it. The roasted asparagus and garlic flavor goes well with the pork and the sauce, and the mashed cauliflower adds a touch of elegance to the plate. With some crusty bread or rice pilaf on the side, you can soak up all that delicious sauce.
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Four servings of pork tenderloin cooked slowly in a creamy dijon sauce.
Two pounds of pork tenderloin, one tablespoon of olive oil, and one teaspoon of garlic powder are the ingredients.
1-1/2 cups chicken broth-three teaspoons Dijon mustard-one tablespoon unsalted butter-salt and freshly ground black pepper to taste
one-fourth cup of heavy cream
– 2 tablespoons of fresh thyme leaves – 1 tablespoon of all-purpose flour
– Topping with fresh parsley is optional.
What to do
1. Liberally season the pork tenderloin with garlic powder, salt, and black pepper.
2. Heat the olive oil in a big pan over medium-high heat. Sear the pork tenderloin for two to three minutes each side, or until it turns golden brown.
Third, put the chicken stock and seared tenderloin in a slow cooker.
4. In a mixing dish, add the butter and Dijon mustard and whisk until smooth. Add the tenderloin to the slow cooker and cover with this mixture.
5. Simmer the pork, covered, for three to four hours on low heat, or until it reaches an internal temperature of 145 degrees Fahrenheit.
6. When done, take the tenderloin out of the oven and set it aside to rest.
7. In a small saucepan, transfer the leftover liquid from the slow cooker. Incorporate the flour and heavy cream into the pot after whisking. Reduce heat to low and simmer for a few minutes to thicken. Then, add the young thyme leaves and stir.
Step 8: After the pork tenderloin has rested, slice it and, if you choose, pour it with the creamy Dijon sauce. Garnish with fresh parsley. Make sure to serve right away.
Alterations & Suggestions – Incorporate a mixture of wild mushrooms into the slow cooker with the pork to enhance the dish’s earthiness.
– If you’re looking to amp up the taste profile of your Dijon mustard and butter combo, a dash of white wine is the perfect addition.
– To keep the pork tenderloin’s juices and softness, it’s essential to let it rest before slicing.
– For those who are watching their dairy intake, try using coconut cream or another non-dairy option in place of the heavy cream. To make the sauce thicker, you may also use gluten-free flour. To get the right mix of tastes, adjust the seasoning
