Pork Grenadin with Mashed Potatoes

Peel the potatoes, cut into even pieces and place in a pot. Cover with 1000 ml cold water, season with salt and boil for 18–20 minutes after coming to a boil, until the pieces are easily pierced with a knife.

Drain the water, return the potatoes to the hot pot for 1 minute to let excess moisture evaporate. Mash the potatoes with 40 g butter and warm milk until smooth; cover and keep warm.

Cut the pork tenderloin into 4 medallions about 3 cm thick. Pat dry, then season with salt and pepper on both sides.

Heat the oil and 20 g butter in a large skillet. Sear the medallions over medium-high heat for 2–3 minutes per side until golden brown, then transfer to a plate and cover.

In the same skillet, sauté the finely chopped onion for 2 minutes. Pour in the dry white wine, scraping up the browned bits with a wooden spatula, and reduce the wine by about half.

Pour in the chicken stock, add the Dijon mustard and simmer for 3–4 minutes. Stir in the cream and bring the sauce to a gentle simmer.

Return the medallions along with their released juices to the skillet. Heat through for 2–3 minutes, making sure the internal temperature of the meat reaches at least 63 °C, then let the meat rest for 3 minutes.

Spoon the mashed potatoes onto plates, top with the medallions and drizzle with the mustard-wine sauce.