AuthorNoemieAfter browning and cooking the roast and the potatoes, you will add the cream and mustard to enrich and flavored nicely the dish. Your friends or family will definitely enjoy the meal.
Ingredients
1 pork tenderloin
1 clove of garlic
Herbes de Provence
250 ml veal stock
½ cup fresh cream
3 tbsp old-fashioned mustard
5 medium potatoes in cubes
Directions
Put the instant pot in mode browning
Brown the tenderloin with garlic and herbs
Add the potatoes
Add the veal stock
Switch the instant pot to pressure cooking mode 15min
In a bowl, mix the cream and mustard
When cooking is finished, put the mixture in to thicken the sauce
Ingredients
1 pork tenderloin
1 clove of garlic
Herbes de Provence
250 ml veal stock
½ cup fresh cream
3 tbsp old-fashioned mustard
5 medium potatoes in cubes
Directions
Put the instant pot in mode browning
Brown the tenderloin with garlic and herbs
Add the potatoes
Add the veal stock
Switch the instant pot to pressure cooking mode 15min
In a bowl, mix the cream and mustard
When cooking is finished, put the mixture in to thicken the sauce