Mustard pork fillet in herb sauce

Ingredients for 4 servings:

• 2 pork loins, each approx. 500 g
• 1 tbsp clarified butter
• 3 tbsp Dijon mustard
• 1 vegetable onion(s)
• 3 rosemary sprigs
• 15 sage leaves
• 2 handfuls of tarragon leaves
• 1 leaf lavender
• 1 garlic clove(s)
• 1 piece(s) butter, approx. walnut-sized
• 1 tbsp, heaped wheat flour
• 150 ml vegetable stock
• 250 ml dry white wine
• 1 cup of cream, approx. 200 ml
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Pat the meat dry, remove any silver skin and tendons. Trim any remaining fat and set aside. Cut each loin in half to create 4 roughly equal pieces. Season the meat generously with salt and pepper. Melt the butter in a very hot pan and sear the meat on all sides. Remove the meat from the pan and let it cool slightly. Then generously brush the meat with the mustard and let it rest for a while. If you like, add the finely chopped fat and trimmings from the meat to the pan over low heat. Finely chop the onion and thinly slice the garlic (do not press). Chop the sage and 2/3 of the tarragon. Pick the rosemary needles and chop them very finely along with the lavender. Add the butter to the pan and melt over low heat. Add the onion first, followed by the garlic after 2-3 minutes. Sauté until translucent. Then add the herbs, sauté for 1-2 minutes, then carefully sprinkle the flour over the mixture and stir in. As soon as the herb and onion mixture begins to stick to the bottom, gradually add the vegetable stock and wine. Stir until a creamy, lump-free consistency is achieved. Place the meat pieces in a not-too-wide pot. Stir any leftover mustard into the sauce, then carefully add it to the pot. Bring to a boil over high heat, then simmer gently for 1.5-2 hours, turning the meat carefully 2-3 times. At the end of the cooking time, remove the loin from the pot, let it rest briefly, cut into slices about 2 cm thick, and keep warm. Stir in the heavy cream and simmer slightly with the lid open. Finely chop the remaining tarragon and add it, season with salt and pepper. Tastes wonderful with a green salad, simple boiled potatoes, and a glass of dry wine.