Pork Tenderloin with Périgord Truffle Mustard Cream

At the Lello table

Pork tenderloin needs very little embellishment when the sauce has structure. A restrained amount of Périgord truffle mustard seasons the roast, then gives the finished cream sauce acidity, savor and a quiet truffle finish.

Method

1. Heat the oven to 425°F / 220°C. Pat the pork completely dry and season evenly with the salt and black pepper.
2. Heat the olive oil in a heavy oven-safe skillet over medium-high heat. Sear the tenderloin until deeply golden, about 2 minutes on each broad side.
3. Remove the skillet briefly from the heat and brush the pork with 1 tablespoon / 15 g of the truffle mustard. Scatter with thyme. Transfer the skillet to the oven and roast until the thickest part reaches 145°F / 63°C, usually 12 to 16 minutes. Transfer the pork to a warm plate and rest for at least 5 minutes.
4. Return the skillet to medium heat. Add the shallot and cook in the pan juices for about 1 minute without allowing it to brown heavily. Add the wine, scrape up the browned pieces and reduce by roughly half.
5. Add the cream and simmer gently until the sauce lightly coats the back of a spoon, about 2 to 3 minutes. Remove from the heat. Whisk in the remaining 2 tablespoons / 30 g truffle mustard, then the butter.
6. Slice the rested pork into generous medallions. Spoon a little sauce onto a warm platter, arrange the pork over it, and finish with the remaining sauce and a few fresh thyme leaves.

Cook’s notes

• Do not boil the mustard aggressively once it has been added to the finished sauce. Adding most of it off the heat preserves its aromatic character.
• The truffle is an accent, not the entire identity of the dish. The mustard’s vinegar and seed should still keep the cream bright and savory.
• Serve the sauce underneath and around the pork rather than drowning the medallions; the browned crust should remain visible.

Substitutions

• Dry vermouth works particularly well in place of white wine. For an alcohol-free version, use unsalted chicken stock with 1 teaspoon white wine vinegar.
• Crème fraîche can replace heavy cream; thin it with a little stock if the sauce becomes too thick.
• A small boneless pork loin can use the same flavor profile, but the cooking time will be considerably longer. Cook by internal temperature rather than by the tenderloin timing.
• Another good extra virgin olive oil can be used for searing, though a clean, peppery oil gives the finished sauce more definition.

To serve

Bring the platter to the table with buttered green beans, roast potatoes or a simple bitter-leaf salad. A dry white wine keeps the cream sauce feeling composed rather than heavy.

Storage & make-ahead

Refrigerate leftovers promptly in a covered container for up to 3 days. Store the sauce separately when possible and reheat it gently; warm the pork only until heated through so it does not overcook.