For the tenderloin
Take the tenderloin out of the fridge an hour before you plan to cook it, and give it a sprinkle of salt 5 minutes before frying. Brown it in olive oil and a little butter on a fairly hot pan for about 2 minutes on each side – 4 sides in total. Let it rest for 5 minutes, and then put it back on to a low heat and cook for about 2-3 minutes on each side. Take it out of the pan to rest for 7-8 minutes, and keep the pan with the juices aside so that you can use this to make the sauce. After resting the meat, slice into medallions and serve with a generous pour of the delicious pork sauce.
For the sauce
The pork sauce is really the essence of the dish, right? So it deserves to be taken seriously. Use a good, but not too salty broth, with a glass of wine in the bottom of your frying pan together with a good handful of herbs. You may need to add a splash of water. Once you have simmered this for a few minutes, pour it through a sieve into a saucepan while the pork rests. Skim off most of the fat. Taste the sauce to make sure you’re happy with the balance of seasoning.
The sauce should be very thin at this point, now return the frying pan to the heat and bring it to the boil. Once it begins to thicken, add a splash of cream and then the fun begins – the tasting! The sauce should have a touch of something sweet, salty, bitter and possibly a little acidity. If you want to intensify the sweetness, add a spoonful of blackcurrant jam. You can also increase the acidity by adding a few drops of balsamic or gastrique (boiled apple cider vinegar and sugar). For fullness and bitterness, a few cubes of dark chocolate with a high cocoa content are ingenious. Trust us! Smooth at the end with cornstarch, and simmer until you are happy with the consistency. And then try not to drink it straight from the pan!