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25/02/2018 Main Courses

Pork tenderloin with coffee cream sauce

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pork tenderloin coffee cream sauce

pork tenderloin coffee cream sauce

While talking with my mother yesterday, I remembered a dish that I haven’t made in a very long time – pork tenderloin with coffee cream sauce. This sauce was very popular at my mum’s table. Sometimes with pork tenderloin, sometimes with steak, sometimes with pork chops, you got the picture ๐Ÿ™‚ It’s one of my dad’s favourites and I also like it a lot. So let me try it with the boyfriend.

(Drum roll) It’s approved! The boyfriend loved it so it’s another dish to cook more often ๐Ÿ™‚

In my case, I used Port wine cause I always have a bottle in the house. And also because that’s the way my mum does it. But I know that with whisky the result is also very delicious. And I can guess that it will also be good with rum or vodka. I will try it next time and let you know! But if you try it first don’t forget to let me know ๐Ÿ™‚

pork tenderloin with coffee cream sauce

Pork tenderloin with coffee cream sauce

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Servings 2 people

Ingredients
  

  • 1 pork tenderloin
  • 50 g butter
  • 1 tsp Dijon mustard
  • 50 ml of Port wine or whisky
  • 2 tsp of finely ground espresso coffee
  • 200 ml of cream
  • salt & pepper to taste

Instructions
 

  • In a frying pan, heat 1 tbsp of oil and sear the oork tenderloin on all sides. Remove from the pan and let it rest.
  • Clean the frying pan from the used oil and melt the butter in it.
  • Add the Dijon mustard and mix with a fork.
  • Add the Port wine or whisky and the coffee. Continue to mix till everything is well incorporated.
  • In the end, add the cream and mix.
  • Meanwhile, cut the tenderloin into medallions.
  • When the cream starts to thicken, add the medallions to the pan to finish cooking.
  • Serve with potatoes or rice

 

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Categories: Main Courses Tags: coffee, cream, main course, pork, sauce, tenderloin

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