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Sophie Provost's Pork Tenderloin with Tomatoes


Ingredients:

  • 1 pork tenderloin

Marinade

  • 2 tablespoons of Dijon mustard
  • ½ cup of olive oil
  • 2-3 minced garlic cloves
  • 1 tablespoon of dry parsley (or 2 tablespoons of fresh parsley)

Tomato Sauce

  • 1 cup of chicken broth
  • 1 can of diced tomatoes
  • 1 tablespoon of dry parsley
  • 3 garlic cloves
  • 1 teaspoon of olive oil
  • 1 tablespoon of lemon juice
  • ½ cup of 15% cream

Cooking

  • 1 cup of chicken broth

Preparation:

- Marinate the pork tenderloin for at least 1 hour in the refrigerator in a Ziplock bag.

- Put the tenderloin in the oven at 350°F (180°C) in a metal dish. After 20 minutes, add the chicken broth and continue cooking for 30-40 minutes.

- At halfway cooking point (1 hour), add about 1 to 1½ cups of water to replace the evaporated water. Let it cook for another hour.

- In a pan, sauté the olive oil and garlic. Add the diced tomatoes, parsley, and lemon juice. Let it simmer for 10 minutes.

- Add the cream.

- Serve the pork tenderloin over egg noodles.




Sophie Provost

Sophie Provost

Sophie Provost

Sophie Provost

meals