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Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce

This is what we all need when time is short – a very easy, speedy recipe that is quick to make but tastes exceptionally good.

 Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce

  Serves 4

 2 thick pork fillets (12 oz/350 g each after trimming)
 1 large egg
 1 heaped dessertspoon wholegrain mustard
 1 heaped dessertspoon Dijon mustard
 2 cloves garlic, peeled
 ½ oz (10 g) fresh curly parsley
 4 heaped tablespoons fresh white breadcrumbs
 salt and freshly milled black pepper
For the sauce:
 1 dessertspoon wholegrain mustard
 1 dessertspoon Dijon mustard
 1 tablespoon crème fraîche
 ½ oz (10 g) butter
 1 medium onion, finely chopped
 11 fl oz (310 ml) dry white wine
 Pre-heat the oven to gas mark 5, 375°F (190°C).
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You will also need a medium baking tray (it needs to be a little longer than the pork fillets), greased.

This recipe is taken from The Delia Collection: Pork.


First of all, trim the excess fat and sinew from the pork fillets.

Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets. Next, chop the garlic and parsley (in a mini-chopper or processor, if you have one), add the breadcrumbs and a seasoning of salt and pepper, whiz for a couple of seconds, then spread them out on to another oblong dish (the same size as above). Now roll the pork fillets in the egg mixture first, until they are very well coated.

Then lift them out of the egg mixture, letting the excess egg drip back into the dish, and lay them in the crumb mixture. Turn the fillets over in the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish.

After that, transfer them to the greased baking tray and roast the fillets in the pre-heated oven for 30 minutes. This will give you pork that is still slightly pink in the middle. If you prefer it more well done, cook it for a further 10 minutes. (If you are preparing the pork a couple of hours in advance, just cover it with clingfilm and keep it in the fridge till needed but allow it to come back to room temperature before cooking.) Meanwhile, for the sauce, heat the butter in a small saucepan and cook the onion in it on a medium heat for about 10 minutes until softened and golden brown.

Then add the white wine, turn up the heat and boil for 10 minutes to reduce slightly, before adding the crème fraîche and mustards, then simmer gently for a further 10 minutes. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce.


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