Pork Tenderloin in Pepper Sauce

INSTRUCTIONS

• 1
  First, finely chop the onion. Then heat a small pot with butter and 2 tablespoons of sunflower oil over medium heat. Once the fat is hot, add the onion to the pot and sauté for 3–4 minutes over medium heat. After the specified time, add the flour and stir constantly to create a light roux (about 2–3 minutes).
• 2
  When the roux is ready, pour brandy or wine into the pot and let it sit for about 30 seconds to evaporate the alcohol. Then add the broth, thyme, and black pepper, mix thoroughly, cover with a lid, reduce the heat to low, and simmer gently for 18–19 minutes, stirring occasionally.
• 3
  Now prepare the pork tenderloin: Wash it, pat it dry, clean it of membranes, salt, pepper, and coat it with Dijon mustard.
• 4
  Next, preheat the oven to 170–175 °C and prepare a pan (⌀ at least 27 cm) suitable for the oven. Pour 2 tablespoons of sunflower oil into the pan and heat it over medium heat. Once the oil is hot, place the pork tenderloin in the pan and sear it over medium heat for 3–4 minutes on each side. After searing, place the pan in the preheated oven and bake for 12–13 minutes at 170–175 °C. Remove the finished pork tenderloin from the oven and wrap it in aluminum foil for 6–7 minutes to rest and prevent it from releasing juices when sliced.
• 5
  While the pork tenderloin is wrapped in aluminum foil, finish the sauce: Increase the heat to medium, add the cream, salt, and simmer for 4–5 minutes. Once the sauce is simmered, turn off the heat and blend it until smooth using an immersion blender.
• 6
  Now unwrap the pork tenderloin from the aluminum foil and slice it into pieces about 1 cm thick. Pour the pepper sauce onto a plate, place the pork tenderloin on the sauce, and serve.