Medium

Pork tenderloin with Café de Paris sauce

Name: Pork tenderloin with Café de Paris sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, French
Ingredients: 800 g Pork tenderloin; 500 g Potato; 65 g Extra virgin olive oil (Estimated amount consumed: 15 g griddle and estimated 50 g absorbed in frying; extra for the frying bath); 10 g Parsley; 1 g Black pepper; 3 g Salt; 100 g Butter; 120 g Shallot; 0.5 g Cayenne pepper; 2 g Lemon (zest); 2 g Orange (zest); 30 ml Port wine; 30 ml Brandy; 1 g Rosemary; 1 g Oregano; 1 g Sweet paprika; 1 g Curry; 3 g Green peppercorns in brine (drained); 200 ml Cream; 5 g Dijon Mustard; 25 g Ketchup; 5 g Worcestershire sauce; 20 g Capers

Total time55 min Preparation + cooking; may include waiting

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Butter, Cream. Mustard: Ingredient to check: Dijon Mustard. Sulphites: check label: Ingredient to check: Port wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Worcestershire sauce.

Rating Not yet rated

Pork medallions with a creamy butter, herb and spice sauce, served with potatoes.

Jump to steps

25 minpreparation and possible waiting

30 mincooking

4servings

3.664 kcalwhole recipe

916 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation + cooking; may include waiting

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-free

Dish type

Main course

Meal

LunchDinner

Preparation

GriddlingFrying

Appliances

GriddleBlender

Cuisine

Home-styleFrench

Season

All year round

Occasion

Weekend

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Melt the butter and soften the chopped shallots with the cayenne and some of the salt for 5–6 minutes. Add the lemon and orange zest, port and brandy. Boil for 2 minutes.
Add the rosemary, black pepper, oregano, sweet paprika, curry and green peppercorns. Stir in the cream and cook for 3–4 minutes.
Off the heat, add the mustard, ketchup, Worcestershire sauce, capers and half the parsley. Blend, strain and keep warm without boiling vigorously.
Cut the potatoes into chips and fry in olive oil until tender and golden. Drain and season. Reserve 15 g of the measured oil for cooking the meat.
Cut the pork tenderloin into 12 medallions. Cook in the reserved oil for about 3–4 minutes per side, depending on thickness, until the centre reaches 63°C; rest for 3 minutes. Serve with sauce, chips and the remaining parsley.

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Ingredients

Method

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