Pan-fried pork noisettes with green peppercorn sauce

Categories: October

Ingredients

• 2 x 450g pork tenderloin (fillets)
• 50g butter
• 25g plain flour
• 150ml dry white wine
• 150ml chicken stock
• 300ml whipping cream
• 1 tsp Dijon mustard
• squeeze of lemon juice
• 2-3 tsp green peppercorns in brine, drained and rinsed

Directions

1. Trim the pork tenderloins of any excess fat and membrane – which will cause the meat to twist as it shrinks – then slice them across, very slightly on the diagonal, into about 2cm thick slices.

2. Melt the butter in 1 large, or 2 small, heavy-based pans. Season the noisettes with salt and pepper, then coat lightly in the flour, patting off the excess. As soon as the butter is foaming, add the noisettes to the pan and cook over a medium-high heat for about 3-4 minutes on each side, until nicely browned and cooked through. The juices should run clear, not pink. Remove the pork noisettes from the pan and arrange on a warmed serving dish. Keep warm.

3. Pour any excess fat away from the pan or pans, set one of them over a high heat and add the wine and stock. Allow it to boil rapidly, scraping up all the caramelised juices from the base of the pan with a wooden spoon, until it has reduced by three-quarters (to about 75ml). Add the cream and mustard and continue to boil for 3-4 minutes until reduced to a lightly coating sauce consistency. Keep tasting it, as you don’t want to cook it too long either. Add a squeeze of lemon juice and the green peppercorns, and adjust the seasoning if necessary.

4. Return the pork noisettes to the pan to just warm through. Spoon the sauce over the pork and serve, with boiled or mashed potatoes.

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