Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g pork fillet (s)
- 2 tablespoon olive oil
- 1 medium shallot (s), diced
- 2 tablespoon, heaped Dijon mustard, grainier
- 2 tablespoon honey
- 50 ml white wine
- 25 cl crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into medallions. Heat the olive oil in a large pan over medium-high heat. Fry the medallions for 3-4 minutes on each side until browned. Season with salt and pepper. Transfer to a warm plate.
- In the same pan, sauté the diced shallot over medium heat for 2-3 minutes until softened. Add the white wine and let it reduce for 2 minutes. Stir in the Dijon mustard and honey, then add the crème fraîche. Simmer for 3-4 minutes until the sauce reaches your desired thickness.
- Return the medallions to the pan and let them steep in the sauce for 2 minutes, ensuring the pork reaches an internal temperature of 63°C / 145°F.
- Serve on warmed plates.
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