This time it's quite simple and straightforward, so here's just a rough outline of how to prepare it. Two weeks later, I modified the recipe a bit, adding some extra spices (ginger, hot paprika, and coriander) to the sauce, which Juliana liked even better - a nice spicy sauce. So here's the preparation:
- Cut the pork tenderloin (previously remove the skin and tendons) into 2-3 cm thick slices
- Finely chop one onion and one large clove of garlic
- Quickly and sharply sear the tenderloin pieces
- Remove the tenderloin pieces and place them in a baking dish (or as I did, in an oven-safe pan)
- Sauté the onions and garlic
- Deglaze with white wine
- Pour half a pot of cooking cream over it
- Stir in 2-3 large teaspoons of mustard
- Season with pepper and salt, add ginger, coriander, and hot paprika to taste
- Pour the sauce over the tenderloin pieces in the baking dish
- Bake in the oven preheated to 200 degrees for about 35 minutes
We had bread and salad with it. Delicious and not much effort.