Pork Tenderloin with Mustard Cream and Buckwheat | Supa

Pork Tenderloin with Mustard Cream and Buckwheat

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🍽️Dinner🟡Medium⏱30 minMain Course

Pork Tenderloin with Mustard Cream and Buckwheat

Pan-seared pork tenderloin medallions finished in a tangy mustard cream sauce with nutty buckwheat.

Ingredients

Pork tenderloin

220 g

Pork tenderloin

Cream

80 g

Cream

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.

Butter

15 g

Butter

Onion

50 g

Onion

Garlic

5 g

Garlic

Buckwheat

0.5 cup

Buckwheat

Water

0.75 cup

Water

Mustard

20 g

Mustard

Cooking oil

1 tbsp

Cooking oil

Salt

To taste

Salt

Black Pepper

To taste

Black Pepper

Steps

12 min1

Simmer buckwheat with water and salt for 12 minutes until tender.

6 min2

Slice pork tenderloin into medallions, season with salt and black pepper, and sear in cooking oil for 3 minutes per side.

3

Add onion, garlic, mustard, cream, and butter to the pan.

4 min4

Simmer for 4 minutes until the pork is coated and the sauce thickens.