Normandy Pork Tenderloin

Ingredients

• 600 g Pork tenderloin (Cut into 3 pieces per person)
• 100 g Smoked bacon bits (Cut into small dice)
• 200 g Button mushrooms (small) (Cleaned and sliced)
• 200 g Canned cooked chestnuts (Ardèche) (Drained)
• 5 g Fresh thyme (Small sprigs)
• 1 Onion (Finely sliced)
• 1 Garlic clove (Crushed then minced)
• 1 c. à soupe Strong Dijon mustard
• 20 cl Liquid cream (Fresh, at room temperature)
• 30 g Raw milk butter
• 40 cl Raw farmhouse cider (Preferably Norman)
• 1 pincée Sea salt
• 1 pincée Freshly ground black pepper
• 1 c. à soupe Fresh chives (Chopped, for garnish)

Instructions

1. Prepare the ingredients

   Cut the pork tenderloin into 3 pieces per person, slice the onion, mince the garlic, slice the mushrooms, drain the chestnuts and measure the cider, cream, butter and mustard.

   Time: PT15M

2. Heat the oil and butter

   Pour 1 tablespoon of olive oil into the pan, add the 30 g butter and let melt over medium heat.

   Time: PT2M

   Temperature: moyen

3. Brown the pork tenderloin

   Add the pork tenderloin pieces and brown them 2‑3 min on each side until well colored.

   Time: PT5M

   Temperature: moyen

4. Add the bacon and onion

   Stir in the smoked bacon bits and sliced onion, sauté 4‑5 min until the onion is translucent and the bacon slightly crisp.

   Time: PT5M

   Temperature: moyen

5. Flavor and deglaze

   Add the thyme, minced garlic, then pour the cider (40 cl). Stir to lift the browned bits from the pan bottom.

   Time: PT2M

   Temperature: moyen

6. Simmer with the mushrooms

   Add the sliced mushrooms, cover and let simmer over low heat for 30 min.

   Time: PT30M

   Temperature: faible

7. Prepare the mustard‑cream mixture

   In a bowl, mix the tablespoon of Dijon mustard with the liquid cream (20 cl).

   Time: PT3M

8. Enrich the sauce

   Remove the lid, lower the heat to medium, stir in the mustard‑cream mixture and add 100 ml of crème fraîche (or the same liquid cream). Gently stir for 5 min without bringing to a boil.

   Time: PT5M

   Temperature: moyen

9. Add the chestnuts and finish cooking

   Add the drained chestnuts, cover again and cook 10 min over low heat so the flavors meld.

   Time: PT10M

   Temperature: faible

10. Finishing and serving

    Remove from heat, sprinkle with chopped chives and a final turn of black pepper. Place everything on warm plates.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

30 g

Carbohydrates

30 g

Fat

60 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork tenderloin: Veal tenderloin, Chicken cutlet
• Instead of Smoked bacon bits: Bacon, Raw ham
• Instead of Button mushrooms (small): Oyster mushrooms, Porcini mushrooms
• Instead of Canned cooked chestnuts (Ardèche): Fresh chestnuts, Pecan nuts
• Instead of Fresh thyme: Herbes de Provence
• Instead of Onion: Shallot
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Strong Dijon mustard: Whole grain mustard
• Instead of Liquid cream: Thick crème fraîche (15 cl)
• Instead of Raw milk butter: Unsalted butter
• Instead of Raw farmhouse cider: Dry white wine
• Instead of Fresh chives: Flat‑leaf parsley

Equipment Needed

• Large skillet (15‑20 cm)
• Skillet lid
• Chef's knife
• Cutting board
• Measuring glass or measuring cup (cl)
• Whisk (mini‑whisk)
• Wooden spatula or wooden spoon
• Serving plate

Critical Steps — Do Not Skip

• Brown the pork tenderloin without overcooking
• Properly deglaze with cider to retrieve the browned bits
• Incorporate the cream off high heat to avoid curdling

Chef Tips from the Video

• Use a Normandy cider with a slight acidity to balance the richness of the cream.
• Add a knob of butter just before serving for extra shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; the cream may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the pork and vegetables the day before and keep refrigerated.
• Measure the cider and cream in advance to save time.