Pork tenderloin with stroganoff sauce

Ingrédients

• 600 g pork tenderloin
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red bell pepper, thinly sliced
• 250 g mushrooms, sliced
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 150 ml beef stock
• 200 ml crème fraîche
• 1 tsp Worcestershire sauce
• Butter and neutral oil, for frying
• Salt and pepper, to taste
• A handful of fresh parsley, roughly chopped

Préparation

1. 1

   Remove the pork tenderloin from the fridge 20 minutes before cooking. Pat dry with paper towels and cut into slices about 2 cm thick. Season with salt and pepper.Heat a knob of butter and a drizzle of oil in a frying pan over high heat. Fry the pork slices 2 to 3 minutes per side until nicely golden brown. Remove them from the pan and let rest under aluminum foil.Turn the heat down slightly. In the same pan, sauté the onion and garlic for about 3 minutes over medium-high heat until soft.Add the bell pepper strips and cook for 3 minutes. Then add the sliced mushrooms and cook another 4 to 5 minutes until all the liquid has evaporated.Stir in the tomato paste and mustard. Deglaze with the beef stock and let simmer for 2 minutes.Add the crème fraîche and stir well. Let the sauce simmer gently over low heat for 3 to 4 minutes until it thickens slightly. Season with salt, pepper and a few drops of Worcestershire sauce.Return the pork slices to the pan and warm them in the sauce for 2 minutes. Make sure they don't overcook so the meat stays tender.Serve immediately on preheated plates. Garnish with fresh parsley and serve with rice, tagliatelle or roasted potatoes.