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 🙂 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 🙂
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 🙂
- 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
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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