Blanquette of Pork Tenderloin with Mushrooms

Preparation

Step 1: Preparing the Ingredients

1. In a large sauté pan, heat the oil over medium-high heat.
2. Cut the filet mignon into two or three pieces to make cooking easier.
3. Brown the filet mignon pieces in the pan until they are golden brown on all sides. Then remove them from the pan and set aside.
4. Peel the onion and cut it into eighths. Add it to the pan and brown it.
5. Meanwhile, clean the button mushrooms with a damp cloth and cut them into pieces.

Step 2: Cooking the Pork and Mushrooms

1. Return the filet mignon to the pan with the browned onions.
2. Add the mushrooms and mix well.
3. Season with salt and pepper, then crumble the chicken bouillon cube over everything.
4. Once the mushrooms have released their water, pour the light cream into the pan.
5. Add the thyme sprigs and grated parmesan. Mix well.
6. Bring the cream to a boil, then reduce the heat and simmer, covered, for about 30 minutes. If the sauce becomes too thick, add a little water.

Step 3: Preparation of the Accompaniment

1. While the meat is cooking, prepare the pearl couscous or rice according to the instructions on the package.
2. Keep the accompaniment warm until ready to serve.

Step 4: Finishing and Service

1. Before turning off the heat, add the juice of half a lemon to the sauce and mix well.
2. Sprinkle the dish with finely chopped chives or spring onions.
3. Serve immediately with pearl couscous or rice.

Notes and Tips

• Variation : For an even tastier version, you can replace the pork tenderloin with veal.
• Spicy tip : If you like spicy dishes, add a pinch of Espelette pepper or smoked paprika to the sauce.
• Richer cream : Light cream can be replaced with full cream for a richer texture.
• Make Ahead : This recipe can be made ahead of time and reheated when ready to serve, making it ideal for holiday meals.

Enjoy this simple and delicious recipe to bring a little warmth and comfort to your table!