Pork tenderloin with pepper sauce

Start by cleaning, salting and peppering the tenderloins on both sides. Keep in mind that salt and pepper are key to the delicious flavor of the meat, so don't skimp on them.

Melt the butter in a pan and sear the meat on both sides.

When the meat is nicely browned, remove it from the pan and set it aside. Add the flour to the pan in which the meat was browned and stir to make a light roux.

Then gradually pour in the broth and stir so that the sauce does not curdle. Don't forget to add a little plain mustard for a bit of tangy flavour.

Then stir in the cooking cream, green pepper and brandy. The sauce can also be seasoned with salt and pepper according to your taste.

Put the meat back into the sauce and let it simmer over a low heat for about 10 - 15 minutes to let the meat soak up the flavours of the sauce.