800 g pork tenderloin
12 small shallots, finely chopped
4 tablespoons Gabriella's mustard
200 ml white wine
250 ml crème fraîche or cream
1 bunch of flat parsley
1/2 bunch each of basil and chervil
4 tablespoons rapeseed or sunflower oil
n. B. Sugar, salt and freshly ground pepper
1. rub the fillet with salt and pepper and fry it in hot oil on all sides, add shallots and fry them. Spread the meat with 2 tablespoons of Gabriella mustard, add the wine and braise with lid for 10 minutes. Remove the meat and keep it warm.
2. stir in crème fraîche or cream, season with salt, pepper and the remaining 2 tablespoons of Gabriella's mustard and a pinch of sugar.
3. allow the sauce to simmer and then add the finely chopped herbs to the sauce and season again. (if necessary, thicken with a little flour butter or sauce thickener).
Arrange the sliced meat on a serving plate and pour the sauce over it. Noodles or rice and green beans go well with it!