Pork tenderloin in pepper sauce

Instructions

• 1
  First, finely chop the onion. Then, heat a small pot with butter and 2 tablespoons of sunflower oil over medium heat. Once the fat is hot, add the onion to the pot and sauté for 3–4 minutes over medium heat. After the specified time, add the flour and stir constantly to create a light roux (approx. 2–3 minutes).
• 2
  Once the roux is ready, pour the brandy or wine into the pot and let it evaporate for about 30 seconds. Then, add the broth, thyme, and black pepper, mix thoroughly, cover with a lid, reduce the heat to low, and simmer gently for 18–19 minutes, stirring occasionally.
• 3
  Now prepare the pork tenderloin: Wash it, pat it dry, trim any membranes, season with salt and pepper, and spread with Dijon mustard.
• 4
  Next, preheat the oven to 170–175 °C and prepare an oven-safe pan (at least 27 cm in diameter). Pour 2 tablespoons of sunflower oil into the pan and heat it over medium heat. Once the oil is hot, place the pork tenderloin in the pan and sear it over medium heat for 3–4 minutes on each side. After searing, transfer the pan to the preheated oven and bake for 12–13 minutes at 170–175 °C. Remove the cooked pork tenderloin from the oven and wrap it in aluminum foil for 6–7 minutes to rest, so it doesn't lose juices when sliced.
• 5
  While the pork tenderloin is wrapped in foil, finish the sauce: Increase the heat to medium, pour in the cream, season with salt, and simmer for 4–5 minutes. Once the sauce has simmered, turn off the heat and blend it until smooth with an immersion blender.
• 6
  Now unwrap the pork tenderloin from the foil and slice it into pieces about 1 cm thick. Pour the pepper sauce onto a plate, place the pork tenderloin on top of the sauce, and serve.