Pork Tenderloin with Chestnuts & Mushrooms

📝 Ingredients

• 600 g pork tenderloin (2 small tenderloins of about 300 g each)
• 400 g button mushrooms
• 200 g vacuum-packed cooked chestnuts
• 2 shallots (about 30 g each)
• 200 ml light single cream 12%
• 1 chicken stock cube + 150 ml hot water
• 1 tbsp olive oil + 15 g unsalted butter
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 280 g dried tagliatelle
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Large saucepan
• Colander
• Chopping board
• Knife
• Spatula

📖 Steps

1. Remove the thin silvery skin and excess fat from the tenderloins with a small pointed knife. Cut them into medallions 2 cm thick, season with salt and pepper on both sides, then leave at room temperature while you prepare the vegetables.
2. Clean the mushrooms with damp kitchen paper without soaking them, and cut into thick slices. Peel and finely chop the shallots. Halve the chestnuts. Dissolve the stock cube in 150 ml hot water. Put a large pan of salted water on to heat.
3. Heat the oil and butter in a large sauté pan over a medium-high heat. When the butter foams, sear the medallions for 2 min per side, in two batches if needed so they aren't crowded, until nicely browned. They won't be cooked through yet: set aside on a plate.
4. Reduce to a medium heat and put the shallots and mushrooms in the same pan with a pinch of salt. Fry for 8 min, stirring: they will first release their water, then brown once it has evaporated. Add the chestnuts and thyme and cook for a further 2 min.
5. Pour in the stock, scraping the bottom with a spatula to lift the caramelised juices. Add the cream and mustard, stir and bring to a simmer. Return the medallions and their juices to the sauce.
6. Cover and simmer gently for 6 to 8 min over a low heat, turning the meat halfway through. The pork is done when it's just pink in the centre: any longer and it dries out. If the sauce is too thin, remove the lid for the last 3 minutes.
7. Meanwhile, cook the tagliatelle in the salted boiling water for the time given on the packet, stirring at the start so they don't stick together. Drain in a colander.
8. Finely chop the parsley. Taste the sauce and adjust the seasoning, then serve the medallions on the tagliatelle, coated in the mushroom and chestnut sauce and sprinkled with parsley.