Pork tenderloin with goat cheese log sauce
1 Pork tenderloin
100 g Quescrem with Goat cheese log
2 cloves of garlic
50 ml of fine or dry sherry
1 tablespoon Dijon mustard
1 tablespoon of butter
200 ml of milk
Season the tenderloin with salt and pepper and cook it in a frying pan until it is at the desired point. Leave to rest for 5 minutes.
Meanwhile, make the sauce in a sauté: put the butter, the shallot and the chopped garlic to fry until it is poached.
Deglaze the pan with the fine oil where we have made the tenderloin, add the juices to the sauté where we have the shallot and the butter, let the alcohol evaporate, add the mustard and the cream. Bring to the boil and add the goat log, mix and boil until it has the desired consistency. Add salt and pepper to taste.
Cut the tenderloin into thick pieces and serve with the zucchini and chips, add sauce without covering the meat and serve with more sauce on the side.