Pork tenderloin in vanilla cream sauce

Vanilla beans · 4 people · 40 min

Vanilla is not just for desserts. In a cream sauce it adds a round, slightly sweet depth to white meat.

Ingredients

• 1 pork tenderloin (about 500 g)
• Salt and pepper
• 1 tbsp butter
• 1 shallot, finely chopped
• 100 ml white wine
• 250 ml whipping cream
• ½ vanilla bean
• A little lemon juice

Method

1. Trim the tenderloin, season with salt and pepper, and brown it in butter on all sides.
2. Finish in the oven at 180 °C until the core temperature is 62–65 °C (about 15–20 min). Rest under foil.
3. Sauté the shallot in the pan, add the white wine and reduce by half.
4. Add the cream and the split vanilla bean with its seeds. Simmer the sauce for 5 minutes.
5. Remove the bean and season with salt, pepper and lemon. Serve with potatoes and green beans.

Tip: use the whole bean. A scraped vanilla bean still has plenty of flavour. Put it in a jar of sugar, and after a couple of weeks you have your own vanilla sugar.

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