- 1 tablespoon essential olive oil
- 2 pork tenderloins (8 ounces/225 g each)
- Salt and freshly ground pepper
- About 3/4 cup/175 ml Dijon mustard (plain or grainy)
- 1 shallot. minced
- 1 cup/250 ml dry white-colored wine
- 1 cup/250 ml creme fraiche
- 2 tablespoons chopped fresh rosemary oil
Directions
Preheat the oven to 350 levels F/175 levels C.
Rub the oil inside a roasting pan. Sprinkle the pork with pepper and salt and rub the pork throughout using the mustard. Place it within the pan and pour in 1/2 cup/125 ml water. Roast before the pork is tender, about one hour half an hour. (When the water evaporates within the pan, add a bit more.)
Take away the pork to some serving dish and warm. Fry the shallot within the roasting pan around the stovetop. Deglaze with wine and boil to lessen by half. Stir within the creme fraiche and rosemary oil. and lower to sauce consistency. Look into the seasonings. Slice the pork, pour the sauce on the top and serve.