Easy French recipe for tenderloin pork. Pork is glazed in honey and mixed with cream to create a quick, delicious sauce in just 30 minutes.
800g (2lb)tenderloin pork or fillettrimmed of silvery sinew and cut into 4 pieces
25g (1oz/2 tbsp)butter (unsalted)
salt & pepperto taste
250g (9oz/ 1 cup)crème fraîche(heavy cream or Greek yoghurt)
Using a sharp knife, cut the pork fillet horizontally down the middle. Then in the other direction cut in half to give 4 pieces. Score each piece of pork. Heat the butter in a medium hot frying pan and once melted and starting to bubble, seize the pork on one side.
Add the cayenne pepper and dribble a tablespoon of honey on each pork slice. Crack a couple of turns of the pepper mill and add a little salt. Then turn the fillets over to caramelise with the honey. After about 7 minutes cooking, the juices will darken and pork starts to look caramelised. If not, cook another couple of minutes. Not caramelising at all? (see notes)
Turn the pork fillets back over. Add the cream or crème fraîche, stir to combine with the juices and leave the sauce to bubble for a few minutes until the sauce takes on the caramelised juices.
If serving to young children, omit the hot cayenne pepper.Serve with roasted cauliflower or the vegetables of your choice. We like to serve with pommes noisettes. Note on Honey: If the pork isn't caramelising it could be that you're using fake honey (you're not alone!). Read my checklist in the post but a good way to check is by placing half a spoon of honey in a glass of water. If it dissolves into the water easily, it's fake. Real honey stays at the bottom of the glass.This recipe is gluten free but if you're following a strict gluten-free diet, watch how you serve this with accompaniments. Potatoes are naturally gluten free but read the label for pommes noisettes (or pommes dauphinois) as they may have gluten added in their ingredients.NUTRITIONAL INFORMATION: 500 calories per 284g portion with 22 g protein each.