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This recipe is easy

Pork Tournedos & Mustard Cream Sauce

15-18 minutes Cook time 30 minutes Prep time 4 to 6 servings



In The Oven

  1. Place the oven rack in the middle position. Preheat the oven to 200 °C (400 °F).
  2. Place the roast on a work surface and untie it while maintaining its shape. Slice the roast in six equal tournedos and lay them flat. Wrap a slice of bacon around each tournedos, tighten firmly and tie up.
  3. Bring the sherry and water to a boil in a small pot. Remove the pot from the heat and add the dried currants. Let marinate for 20 minutes.
  4. Heat the oil in a large pan over medium-high heat and lightly brown the tournedos on each side. Season with salt and pepper. Place the tournedos on a baking sheet.
  5. Bake for approximately 5 minutes. Remove from the oven and cover with aluminum foil. Let stand for 5 minutes.
  6. In the meantime, sweat the shallots in the same pan over medium-high heat. Deglaze with the sherry and currant mixture, then add the mustard. Bring to a boil and reduce by half. Stir in the cream and heat well. Season to taste. Serve the tournedos and drizzle with sauce.

Nutritional value (per serving)

  • 410 calories
  • 40 g of protein
  • 23 g of fat
  • 10 g of carbohydrates
  • 1 g of fibre
  • 6 g of sugar
  • 418 mg of sodium
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