Pork tenderloin in pepper sauce

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 (approx. 2–3 minutes).

Once the roux is ready, pour the brandy or wine into the pot and let it evaporate for about 30 seconds. 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.

Now prepare the pork tenderloin: Wash it, pat it dry, trim any membranes, season with salt and pepper, and spread with Dijon mustard.