THE MUSTARD-CHARRED SLABS

(Our Play on Porc à la Moutarde / Pork with Mustard)

THE MUSTARD-CHARRED SLABS

Ingredients: 400g Pork tenderloin (slices), 2 Shallots (minced), 50g Butter, 2 tbsp Dijon mustard, 1 tsp Dried Thyme, 1 tsp Black pepper, 100ml Chicken stock, 100ml Double cream...

Ingredients

  • 400g Pork tenderloin (slices)
  • 2 Shallots (minced)
  • 50g Butter
  • 2 tbsp Dijon mustard
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 100ml Chicken stock
  • 100ml Double cream

Cooking Method

  1. The Scorch Fry pork in butter until charred; remove.
  2. The Architect Sauté shallots in the same pan until soft.
  3. The Bloom Add mustard and spices with a 30ml splash of stock; the hiss will release the sharp aromatics.
  4. The Swell Add remaining stock and cream; return pork. Simmer for 5 minutes until thick.
  5. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: French

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