ReceptnaptárPork tenderloin charcutière
Sauce Charcutière is a classic French accompaniment to pork: onions softened in wine, finished with mustard and pickled cucumber, which makes it sharp, refreshing and a little piquant. The name comes from the charcutier, the pork butcher and cured-meat maker, who liked to serve pork this way.
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Ingredients
Method
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- Cut the pork tenderloin into 2 cm thick slices, flatten them slightly by hand, season with salt and pepper, and dredge lightly in flour.
- Heat the oil and butter in a large frying pan. Fry the meat for 2-3 minutes per side until golden brown and still slightly pink inside. Transfer to a plate and keep warm under foil.
- In the fat left in the pan, soften the shallots for 2 minutes, then pour in the white wine. Scrape up the browned bits from the bottom of the pan with a wooden spoon and reduce the wine by half.
- Add the brown sauce or stock and cook for 3-4 minutes until it thickens slightly. Remove from the heat and stir in the mustard (do not boil it any further, or it loses its flavour).
- Add the pickle strips and the juices released by the meat, then return the meat slices to the sauce and let them warm through for 1-2 minutes.
- Sprinkle with parsley and serve with mashed or roast potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always stir the mustard into the sauce off the heat, because boiling makes it bitter.
- Do not overcook the meat: tenderloin is small and lean, 2-3 minutes per side is enough, and it keeps warming in the sauce afterwards.
- Cornichons (small pickled gherkins) work well in place of ordinary pickles; their gentle bite is more pleasant.
- The sauce is most authentic with brown stock; if you have none, add a teaspoon of tomato paste to the onions for a little depth.
- Roast potatoes, buttered pasta or mashed potatoes are the best sides.
Frequently asked questions
Can it be made with other meat?
Yes, slices of pork loin or pork leg also work; cook loin a little longer.
What is the difference between sauce Charcutière and sauce Robert?
Sauce Robert is made with mustard and onions; Charcutière is its variation with pickled cucumber.
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More french ideas
- Ratatouille (vegetable stew)
- Coq au vin (rooster braised in red wine)
- Bœuf bourguignon (Burgundy beef stew)
- Soupe à l'oignon (French onion soup)
- Quiche Lorraine (Lorraine tart)
- Bouillabaisse (Marseille fish soup)
- Cassoulet (Toulouse bean and meat stew)
- Duck confit (confit de canard)
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