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Ingredients

• 800 g Pork Tenderloin (trimmed, cut into 2‑3 pieces)
• 1 tsp Salt (for seasoning pork)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (high smoke point oil)
• 60 g Butter (unsalted, cut into cubes)
• 400 g Mushrooms (sliced; any common variety)
• 1 pc Onion (medium, diced)
• 4 cloves Garlic (minced)
• 2 tbsp Mustard (Dijon or whole‑grain)
• 1 tbsp All-Purpose Flour (for thickening the sauce)
• 200 ml Cognac (for deglazing; optional flambé)
• 400 ml Water (for initial sauce base)
• 0.5 tsp Salt (for sauce seasoning)
• 0.5 tsp Black Pepper (for sauce seasoning)
• 1 tsp Thyme (dried)
• 200 ml Water (added midway through simmering)
• 2 pcs Bay Leaves (dried)
• to taste Parsley (fresh, chopped for garnish)

Instructions

1. Season the Pork

   Pat the pork tenderloin dry, then rub both sides with 1 tsp salt and 0.5 tsp freshly ground black pepper.

   Time: PT5M

2. Sear the Pork

   Heat 2 tbsp vegetable oil in a large skillet over high heat (about 450°F). Add the pork and sear 6 minutes per side until a deep golden crust forms.

   Time: PT12M

   Temperature: 450°F

3. Rest the Pork

   Transfer the seared pork to a plate and set aside while you build the sauce.

   Time: PT2M

4. Sauté Aromatics

   In the same skillet, add 60 g butter. Once melted, add sliced mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and the mushrooms release their liquid, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Mustard and Flour

   Stir in 2 tbsp mustard and 1 tbsp flour, cooking for 2 minutes to form a roux.

   Time: PT2M

   Temperature: Medium

6. Deglaze with Cognac

   Carefully pour in 200 ml cognac, allowing it to bubble and deglaze the pan. If comfortable, ignite briefly to flambé, then let the flame subside.

   Time: PT2M

7. Create the Base Sauce

   Add 400 ml water, 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 2 bay leaves. Stir, bring to a gentle simmer, and let cook for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Low Simmer

8. Simmer Pork in Sauce (First Phase)

   Return the seared pork to the skillet, nestling it into the sauce. Cover and reduce heat to low; let simmer for 30 minutes.

   Time: PT30M

   Temperature: Low

9. Add Additional Liquid and Finish Cooking

   Pour in the remaining 200 ml water, stir gently, and continue to simmer uncovered for another 20 minutes until the pork is fork‑tender and the sauce has thickened.

   Time: PT20M

   Temperature: Low

10. Finish and Serve

    Remove bay leaves, sprinkle chopped parsley over the pork, slice if desired, and serve hot with the mushroom‑mustard sauce spooned over.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

15 g

Fat

45 g

Fiber

3 g