Pork tenderloin with mustard sauce

TRADITIONAL METHOD
Preparation
1. Preparing the meat
Cut the pork fillet into 3 to 4 cm slices. Heat 2 tbsp. oil in a large frying pan. Sear the meat for 3 to 4 minutes on each side over a high heat. Season with salt and pepper. Keep warm in an oven preheated to 40°C.
2. Cook the carrots
Add 1 tbsp oil to the same pan. Fry the carrots for 3 minutes over a medium heat. Season, then add the stock and white wine. Cover and simmer for 8 minutes.
3. Cook the tagliatelle
Meanwhile, cook the tagliatelle in a large pan of salted water until al dente.
4. Prepare the sauce
Drain the carrots, reserving the cooking liquid. Return the carrots to the warm oven. Pour the liquid into the pan, add the crème fraîche and reduce over a medium heat until smooth. Add the mustard and adjust the seasoning. If necessary, bind with a little cornflour (such as Maïzena).
5. Serve
Drain the pasta. Arrange the tagliatelle with the carrots, drizzle with the mustard sauce and sprinkle with parsley. Serve hot with the slices of pork fillet.
________________________________________
Quick tip
This dish can be made with chicken or turkey, and also works very well with rice or steamed potatoes instead of tagliatelle.

THERMOMIX® METHOD.