Date Night · Argentine
Solomillo de Cerdo a la Mostaza
Pork tenderloin medallions are seared to order and glazed with a sharp, creamy mustard sauce.
Why This Works
Pork tenderloin is lean and cooks quickly; the sharp mustard sauce provides the acidity needed to lift the mild meat flavor.
The Upgrade
Finish the dish with a sprinkle of fresh tarragon for a sophisticated, anise-like aroma.
Chef's Secret
Michelin TechniqueRest the meat for 3 minutes after searing before putting it into the sauce to keep it moist.
Ingredients
Total time including resting: 35 min
Directions
Season pork medallions with salt and pepper.
1 minSear in a buttered pan over medium-high heat until golden brown on both sides.
6 minRemove meat from the pan and set aside.
1 minAdd garlic to the pan, cooking until aromatic.
1 minDeglaze with white wine, allowing it to reduce by half.
2 minWhisk in mustard and heavy cream until a smooth, velvety sauce forms.
2 minReturn pork to the pan, coating in the sauce until heated through and sauce coats the back of a spoon.
3 minWine Pairing
Riesling
White Wine
The BottleDr. Loosen Erdener Treppchen Spätlese
A touch of residual sugar in a German Riesling is the ultimate partner for a sharp, creamy mustard sauce. The acidity clears the palate while the fruit notes provide contrast to the pork.
Nutrition per Serving
420
calories
40g
protein
4g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.