A knob of butter and a little olive oil
1 large onion and 2 cloves of garlic, sliced
250g chestnut mushrooms, sliced
1 pork tenderloin fillet
thyme (fresh or dried)
5/6 fresh sage leaves, if you have them
1 teaspoon dijon mustard
1 glass dry white wine or French cider
an apple, cored and sliced
On a low heat, fry the onion and garlic in the oil and butter. Add the salt, then the mushrooms and continue frying for a further 2 – 3 minutes.
Now push all of that stuff to the edge of the pan and turn the heat up high. Keeping the pork fillet whole, add it to the pan to sear. While the one side is browning, sprinkle the other side with paprika, thyme and black pepper. Sprinkle the sage leaves into the pan.
Turn the pork over and give it another 2 minutes on that side before pouring in the wine/ cider and half a glass of water. The fillet doesn’t need to be fully immersed.
Turn the heat way down and stir in the mustard and the apple. Put the lid on and simmer gently for 30 minutes, turning half way through.
Now take out the pork fillet and cut it in half. If the inside is still pink, best to stick it back in the pan for another 5 – 10 minutes, but if it’s done, rest it in tinfoil while you make your pasta and finish the sauce.
To finish the sauce, taste it and adjust your quantities of salt and pepper, then add about 3 tablespoons of full fat crème fraîche. Let it bubble for a few moments.
Serve the pork in slices with the sauce and tagliatelle.