Creamy Pork Loin Fillet with Herb Crust

1Preheat the oven to 375°F (190°C).

2Season the pork loin fillet (1) with salt and pepper, then sear it in a hot skillet until browned on all sides. Remove from the skillet and set aside.

3In the same skillet, add the shallot (1) and onion (1). Sauté until translucent. Deglaze the pan with white wine (½ cup) and let it reduce slightly.

4Add the chicken stock (1 cup), cream (1 cup), milk (½ cup), and dijon mustard (2 tablespoons) to the skillet. Stir well to combine and let it simmer for a few minutes.

5Place the seared pork loin fillet (1) in a baking dish. Pour the cream (1 cup) sauce over the fillet.

6In a bowl, mix the bread crumbs (½ cup), chopped parsley (2 tablespoons), and fresh thyme leaves (1 tablespoon). Spread this herb crust mixture over the pork loin fillet (1).

7Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes or until the pork is cooked through.

8While the pork is baking, boil the diced potatoes (4) until tender. In a separate pot, blanch the green beans (1 cup) in boiling water for a few minutes, then drain and set aside.

9Once the pork is cooked, remove the foil and broil for a few minutes until the herb crust is crispy.

10Serve the creamy pork loin fillet (1) with the potatoes (4) and green beans (1 cup) on the side. Enjoy!