Pork Fillet with Mustard Sauce

5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 600 g Pork tenderloin
  • Salt, pepper, oil for frying
  • 250 -300 ml Vegetable broth
  • 2 tbsp Creme fraiche (here Creme fine by Rama)
  • Brown sauce thickener or other thickener
  • 3 tsp Spicy mustard or mustard to your own taste


  • Remove all skins and tendons from the pork tenderloin. Then rub salt all around. I cut it at an angle once to make it fit better in my pan.
  • Heat the oil in a pan and fry the pork tenderloin vigorously for 10-12 minutes. Finally pepper.
  • In the meantime, preheat the oven to 120 ° convection.
  • Take the fillet out of the pan, wrap it in aluminum foil and cook in the oven for 10-15 minutes. If you love pink, 10 minutes is enough. With us it always has to be almost through, so I let it go for 15 minutes.
  • Now it's time to make the sauce. To do this, deglaze the roast with the vegetable stock. Add creme fraiche and stir until smooth. Tie with sauce thickener. Finally, add the mustard. Then you shouldn't boil the sauce any more, otherwise it may become liquid again. Season savory with salt and pepper.
  • Then can be served. Remove the fillet from the aluminum foil. If the meat juice has still formed, add to the sauce.
  • Cut the meat diagonally into not too thick slices and cover with the sauce.
  • We like to eat basmati rice with any green salad.
  • Finally, one more note: For really good eaters, the dish is only enough for 3 people.
  • Enjoy yourself.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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