Updated: May 15, 2019
Our much loved au pair found a love affair with creamy sauces while she lived in Townsville. One day after the floods when we all needed a pick me up, I said I would try and out do the best sauce she had tasted since she had been here.
She gave this a big THUMBS UP and it is now a regular for dinner. It does take a little bit of effort but the result is worth it.
Prep 15 min // Cook 30 min
1kg pork fillets
2 tbs Dijon mustard
1/2 cup sliced mushrooms
1 cup cooking cream
¼ cup white wine
2 tbs diced fresh tarragon
3 cloves garlic crushed
1 tbs smoked paprika
2 tsp Worcestershire sauce
2 tbs olive oil
Salt and pepper to taste
Preheat oven to 200 degrees and lightly grease a baking dish then set aside.
Rub olive oil over the pork and season well with salt and pepper.
Add 1tbs of oil into the pan and when hot, sear pork 1-2 minutes on each side then place it into a baking tray in the oven.
While cooking the pork (approximately 18 minutes), it is time to make the sauce.
Add garlic, shallots, mushrooms and paprika to a pan, saute and de glaze pan for 2 minutes.
When fragrant, add the wine and bring to the boil, then let it reduce by half.
Add cream, mustard and Worcestershire sauce, and stir continuously while the sauce thickens. Season with salt and pepper.
Add tarragon and mix well. When the pork is 1-2 minutes from being cooked (approx. 18 minutes or when a meat thermometer reaches a core temperature of 64 degrees), remove the pork from the oven and add it to the sauce. Cook for a further two minutes.
Remove the pork, slice, serve with roasted/steamed vegetables, then pour the sauce over the top.