'1 pork tenderloin or pork loin, approximately 3 kg'
Salt and black pepper
'4 tablespoons of olive oil'
'2 tablespoons of finely chopped onion'
'1 clove of garlic, minced - 4 g'
'2 cups of dry white wine - 480 ml'
For the sauce
'4 tablespoons of mustard - 60 g'
'1/2 cup of heavy cream or half-and-half - 120 g'
2 eggs
'4 tablespoons of dry white wine'
'1 pork tenderloin or pork loin, approximately 3 kg'
Salt and black pepper
'4 tablespoons of olive oil'
'2 tablespoons of finely chopped onion'
'1 clove of garlic, minced - 4 g'
'2 cups of dry white wine - 480 ml'
For the sauce
'4 tablespoons of mustard - 60 g'
'1/2 cup of heavy cream or half-and-half - 120 g'
2 eggs
'4 tablespoons of dry white wine'
Mix the olive oil, onion, garlic, wine, salt, and black pepper, then pour it over the pork
Let it rest in the refrigerator for a few hours, turning the meat several times and poking it to allow the seasoning to penetrate
Bake the pork together with the seasoning
Roast in a moderate oven (180°C) for about 3 1/2 hours, or until cooked through, basting occasionally with the pan juices
If it becomes too dry, add a little water
Remove the pork from the roasting pan
Place the roasting pan over low heat
Add half of the heavy cream and mustard, mix well, scraping the bottom of the pan
Let it simmer for 2 minutes
In a separate bowl, whisk together the eggs, wine, salt, and black pepper, then add the remaining heavy cream
Pour the sauce into the roasting pan and stir well
Remove from heat and serve separately
Serves 15 portions.
