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Pork fillet with mustard and tarragon served with penne Recipe

Pork fillet medallions sautéed in mustard with a shallot and tomato sauce, served with penne tossed in olive oil.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Pork tenderloin(s) : 900 g
  • Maille Dijon mustard : 50 g
  • Tomato(es) : 3 whole
  • Shallot(s) : 2 whole
  • Tarragon : 3 sprig
  • Dry white wine : 200 ml
  • Penne : 400 g
  • Olive oil : 50 ml
  • Coarse salt : 30 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • ETAPE 1

    Cut the pork fillets in half (2 pieces per person). Brush with mustard and set aside.

  • ETAPE 2

    Peel and finely chop the shallots.
    Peel and quarter the tomatoes. Remove the seeds and cut into small dice.
    Remove the tarragon stalks and finely chop the leaves.

  • ETAPE 3

    Bring a large saucepan of salted water to the boil. Cook the pasta according to the time indicated on the packet (in general between 10 to 12 minutes).

  • ETAPE 4

    Season the meat with salt and pepper. Heat a splash of oil in a frying pan and sear the pork for about 2 minutes on each side.
    Add the shallots and the tomatoes and season again. Allow to cook for 2 minutes. Add 20 ml white wine, then cook for 4 to 5 minutes more over a low heat until the pork is pink. Add the tarragon.

  • ETAPE 5

    Strain the pasta, drizzle with 3 tbsps olive oil and mix well.

    Serve the pork alongside the pasta on large dinner plates and finish with a drizzle of sauce.

Chef's tip

«Rinse the pasta quickly under gently running cold water immediately after straining, so that it does not stick together.»

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