Pork Tenderloin with Mustard Sauce, Pommes Anna and Green Beans

By Culiora

Tender seared pork tenderloin medallion medallions finished in a rich Dijon and whole-grain mustard cream sauce. Served alongside crisp-tender buttery green beans and classic Pommes Anna—thinly sliced potatoes layered with clarified butter and baked until golden and crisp.

• Servings: 4
• Prep time: 30 min
• Cook time: 55 min
• Total time: 85 min

Ingredients

• 800 g waxy potatoes (such as Charlotte or Yukon Gold), peeled and thinly sliced into 2 mm rounds
• 80 g clarified butter (or melted unsalted butter)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 700 g pork tenderloin, trimmed of silverskin and cut into 3-4 cm medallions
• 1 tbsp olive oil
• 20 g unsalted butter
• 1 pcs shallot, finely minced
• 80 ml dry white wine
• 150 ml chicken stock
• 150 ml crème fraîche (or heavy cream)
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 1 tbsp fresh tarragon, finely chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 400 g haricots verts (fine green beans), trimmed
• 20 g unsalted butter
• 1/4 tsp flaky sea salt

Instructions

1. Preheat the oven to 200°C. Generously brush the bottom and sides of a 20-22 cm ovenproof skillet or round baking dish with clarified butter.
2. Arrange the sliced potatoes in neat, overlapping concentric circles in the skillet, seasoning each layer with a pinch of salt, pepper, and a generous brush of clarified butter. Repeat until all potatoes are used. Place a piece of parchment paper directly on top, press down with a flat lid or smaller pan, and bake for 40-45 minutes until tender inside and deeply golden and crisp on the bottom.
3. Meanwhile, bring a large pot of salted water to a rolling boil. Blanch the haricots verts for 3-4 minutes until just tender-crisp. Immediately drain and plunge into ice water to set their bright green colour, then drain thoroughly.
4. Season the pork medallions generously on both sides with salt and pepper. Heat 1 tbsp olive oil and 20 g butter in a large skillet over medium-high heat. Sear the medallions for 2-3 minutes per side until deeply browned and just cooked through (internal temperature 63°C). Transfer the pork to a warm plate and tent loosely with foil.
5. Reduce the skillet heat to medium. Add the minced shallot to the pan juices and cook for 1-2 minutes until translucent. Pour in the dry white wine, scraping up the browned fond from the bottom of the pan, and simmer until reduced by half (about 2 minutes).
6. Pour in the chicken stock and simmer for 2-3 minutes to concentrate the flavour. Stir in the crème fraîche, Dijon mustard, and wholegrain mustard. Gently simmer for 2-3 minutes until the sauce coats the back of a spoon. Stir in the chopped tarragon and season to taste with salt and pepper. Return any resting juices from the pork into the sauce.
7. In a separate frying pan over medium heat, melt 20 g butter. Toss the drained haricots verts for 2 minutes until heated through, then season with flaky sea salt and pepper.
8. Carefully loosen the edges of the Pommes Anna and invert onto a board or slice directly into wedges. Plate the pork medallions napped with the warm mustard sauce alongside a crisp wedge of Pommes Anna and a portion of buttered green beans.