Pork tenderloin in pepper sauce

Instructions

• 1
  Start by finely chopping the onion. In a small saucepan, heat the butter and 2 tablespoons of sunflower oil over medium heat. When the fat is hot, add the onion and sauté for 3–4 minutes. Sprinkle in the flour and stir continuously for 2–3 minutes to obtain a light roux.
• 2
  When the roux is ready, pour in the brandy or white wine and let it simmer for about 30 seconds for the alcohol to evaporate. Add the beef broth, thyme, and black peppercorns. Mix well, cover with a lid, and simmer over low heat for 18–19 minutes, stirring occasionally.
• 3
  Prepare the pork tenderloin: wash it, pat it dry with a paper towel, and trim any silverskin. Season the meat with salt and ground pepper, then spread the Dijon mustard evenly over it.
• 4
  Preheat the oven to 170–175 °C. In an oven-safe pan (at least 27 cm in diameter), heat the remaining 2 tablespoons of oil over medium heat. Place the tenderloin in the pan and sear it for 3–4 minutes on each side. Transfer the pan to the preheated oven and bake for 12–13 minutes. Once done, remove the meat and wrap it in aluminum foil for 6–7 minutes to rest.
• 5
  While the meat rests, finish the sauce: increase the heat to medium, pour in the cooking cream, add salt, and simmer for 4–5 minutes. Turn off the heat and use an immersion blender to blend the sauce until smooth and homogeneous.
• 6
  Unwrap the tenderloin and slice it into pieces about 1 cm thick. Pour the pepper sauce onto a plate, arrange the meat slices on top, and serve immediately. Enjoy your meal!