Finally our temperatures are dropping and the need to have something cooking in the oven is stronger than me. A must. Love the richness of an earthy dinner gracing our table. Tonight’s dinner has been one of my first meals that I have made when I first was learning how to cook. I remember having it for dinner, asking for the recipes and to only be given the ingredients and no measurements. I am sure you can relate to the pressure of being a novice behind novices and tackling your first dish. Millions of questions where buzzing thru my mind. Is this right? What happens if I mess it up? do I throw away? well, let me put at easy right the way, this recipe is a fail proof recipe. If you feel the sauce is too dry and you do not have enough sauce, you add more cream mixture. If too much sauce and running, cook it a bit longer. The pork will get tender and with the heavy cream it will only tenderize. Like I say, fail proof.
I have prepared this dish on the stove top and in the oven. I prefer and have made over and over in the oven. The heat of the oven fasten the cooking process. Mashed potatoes or Fondant of Potatoes, are a most to go alongside so you can enjoy the cream sauce, who is counting the calories at this point, right? and bikini season is a few month away… Do not forget a nice chilled glass of Chardonnay, my choice of the evening from Frei Brothers. Light and with a nice body and goes well with the sauce.
You can replace the heavy cream with whole milk, if you wish. The sauce will not be so rich and thick. You can also replace the tenderloins with a pork roast, however adjust the cooking time to 1 to 1 1/2 hour in the oven.
On the eight day of Christmas
my true love cooked for me
Eight pork tenderloin a milking
seven shrimps a swimming
six meatballs a laying in a bed of pasta
five golden onion rings
four Cornish hen
three French Clafoutis aux poires
two Dover sole with caramelized onions
and a poached pear in wine sauce
PORK TENERLOIN WITH CREAM AND MUSTARD
2 1 pound each pork tenderloins
2 cups heavy cream
1/4 cup plus 1 tablespoon Dijon mustard
salt and pepper
1 tablespoon olive oil
Preheat oven at 375º.
Rub the pork tenderloins all over well with salt and pepper. Sauté pork tenderloins on a heavy bottom pan with high borders – I use Le Creuset pot – with olive oil until all sides are nicely browned.
Mix together the heavy cream and mustard in a bowl. Add to the pork.
Place pan in the hot oven and cook for 45 minutes covered. Turn occasionally.