Pork Ardennaise

Indulge in the rich and flavourful world of French cuisine with this delectable Pork Ardennaise recipe, featuring succulent pork tenderloin smothered in a luscious mushroom and white wine sauce, taken from the 2024 Dairy Diary.

Serves 2

Ingredients:

Pork tenderloin 275g (10oz)

Olive oil 2 tbsp

Shallots 2, peeled and finely chopped

Smoked bacon lardons 75g (3oz)

Button mushrooms 50g (2oz), quartered

Dry white wine 200ml (7fl oz)

Dijon mustard 2 tsp

Crème fraîche 4 tbsp

Finely chopped fresh parsley 2 tbsp

Rice, mashed root vegetables and green beans to serve (optional)

What to do:

1. Cut tenderloin into 2cm (1in) slices. Pat dry with kitchen paper and season with black pepper. Heat the oil in a shallow frying pan and sear the pork for 1-2 minutes each side to colour lightly, then transfer to a plate.
2. Add shallots and bacon lardons to the pan. Stir- fry over a medium heat for 2 minutes, then add mushrooms and cook for 2 minutes more.
3. Pour in wine, scraping the base of the pan, then reduce the heat to a gentle simmer. Return pork to the pan, then cook for 4-5 minutes until the pork is just firm when pressed.
4. Stir in mustard, crème fraîche and parsley. Serve with rice, buttery mashed root vegetables and green beans.
5. Recipe from Dairy Diary 2024

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