Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve on warmed plates.