Pork Tenderloin with Dijon and Tarragon Sauce

• 350 g Pork tenderloin
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 30 g Unsalted butter
• 1 medium Shallot
• 150 ml Dry White Wine
• 1 tbsp Dijon mustard
• 150 ml Double cream
• 10 g Fresh tarragon

1. Pat the pork dry, then season all over with the salt and pepper. Finely chop the shallot and pick the tarragon leaves, then roughly chop the leaves.
2. Heat a large frying pan over medium-high heat and add the butter. When foaming, add the pork and sear for 2–3 minutes per side until well browned all over.
3. Reduce the heat to medium and continue cooking, turning occasionally, for 6–10 minutes until the pork is just cooked through and the juices run clear. Transfer to a board and rest for 5 minutes.
4. Add the shallot to the same pan and cook for 1–2 minutes until softened. Pour in the wine and simmer, scraping up any browned bits, for 3–5 minutes until reduced by about half.
5. Lower the heat and whisk in the mustard, then stir in the double cream. Simmer gently for 2–3 minutes until smooth and lightly thickened, then stir in most of the tarragon and taste for seasoning.
6. Slice the pork and spoon the sauce over the top. Finish with the remaining tarragon and serve straight away.

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