PORK TENDERLOIN WITH A CREAMY MUSTARD SAUCE : Ooh La Loire

A simple sauce made from just cream, mustard and a pinch of rosmary., but it is terrific. It’s glorious. Sophisticated. Luxurious.

INGREDIENTS

1 tenderloin approx 1 kg

Thin smoked streaky bacon (10 slices)

2 tablespoons Dijon mustard

2 tablespoons crème fraiche

I clove garlic minced

Fresh rosemary chopped

I Shallot chopped

Salt & pepper

Preheat the oven to 180°

Cut along the filet mignon – to create a pocket. Mix all ingredients except the bacon and stuff this into the pocket.

Wrap the bacon rashers round the tenderloin to seal in the stuffing.

Place the pork in an oven proof dish that it will fit snugly into. Roast the pork for 25 minutes then leave to stand for 10 minutes.

Serve in 1” thick slices.

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Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

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