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13 minutes
4 peopleAbout this dish
Slices of pork tenderloin pan-cooked and served over rice with a mustard and crème fraîche sauce flavored with thyme. Mustard cream sauce is a French classic with pork, and cutting the tenderloin into slices brings the cooking down to a few minutes. Tenderloin is lean, so avoid overcooking it or it turns dry.
Ingredients
Preparation
Cook the rice according to the package instructions. Drain once done.
Cut the pork tenderloin into slices about 2 cm thick.
Melt a small piece of butter in a pan and cook the pork slices for 5 minutes over high heat, turning halfway through.
Once the slices are nicely browned, add the crème fraîche, mustard and thyme to the pan. Season to taste.
Mix and cook for 2 more minutes over medium heat.
Serve the rice with the meat. Enjoy!
Tips
For an extra indulgent touch, add grilled mushrooms, sauteed zucchini or slow-roasted tomatoes depending on the season.
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