Pork tenderloin in a creamy tarragon sauce with cornmeal

Serves : 4

Preparation time : 15 minutes

Cooking time : 20 minutes

Ingredients

• 1 Québec pork tenderloin
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 500 ml (2 cups) onion, minced
• 30 ml (2 tbsp.) strong mustard
• 30 ml (2 tbsp.) honey
• 125 ml (½ cup) 35% cream
• 1 lemon, zest
• 125 ml (½ cup) vegetable broth
• 15 ml (1 tbsp.) dried or fresh tarragon
• 4 portions roasted zucchini
• Salt and pepper to taste

Cornmeal - polenta

• 500 ml (2 cups) vegetable broth
• 500 ml (2 cups) milk
• 2 cloves garlic, chopped
• 3 sprigs thyme
• 250 ml (1 cup) medium or fine cornmeal
• 30 ml (2 tablespoons) butter
• 250 ml (1 cup) grated Parmesan cheese
• Salt and pepper to taste

 

Preparation

1. In a saucepan, bring the stock, milk, garlic and thyme to the boil and simmer for 5 minutes.
2. Whilst whisking, pour the semolina into the saucepan. Keep stirring and cook over medium heat until the semolina reaches the right consistency.
3. Stir in the butter and cheese. Check seasoning and set aside.
4. In a hot frying pan, brown the pork tenderloin coated with Mycryo butter or in the fat of your choice, 2 minutes on each side. Set aside.
5. In the same pan, sauté the onion for 2 to 3 minutes.
6. Add mustard, honey, cream, lemon, broth, tarragon and reduce for 2 to 3 minutes.
7. Cut pork tenderloin into medallions. Place medallions in sauce and cook for a further 5 minutes. Check seasoning.
8. Serve with polenta and roasted vegetables.