Pork Tenderloin with Dijon Mustard Sauce

• 350 g Pork tenderloin
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 25 g Unsalted butter
• 1 medium Shallot
• 4 sprigs Fresh thyme
• 120 ml Dry White Wine
• 2 tbsp Dijon mustard
• 120 g Crème fraiche

1. Pat the pork dry, then season all over with the fine sea salt and black pepper. Peel and finely chop the shallot, and strip a few thyme leaves from the sprigs (keep the sprigs for the pan).
2. Heat a frying pan over medium-high heat and add the unsalted butter. When it foams, add the pork and thyme sprigs, then sear for 2 to 3 minutes per side until well browned all over.
3. Turn the heat down to medium and continue cooking, turning occasionally, for 6 to 10 minutes until the pork is just cooked through and the juices run clear. Transfer to a board and rest for 5 minutes.
4. Pour off any excess fat, leaving a thin coating in the pan, then add the shallot with the thyme leaves. Cook for 1 to 2 minutes until softened, then pour in the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half.
5. Lower the heat and stir in the Dijon mustard and crème fraiche until smooth and lightly thickened, about 1 to 2 minutes; do not let it boil. Slice the pork and spoon the sauce over to serve.

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