Pork tenderloin in mustard and cava sauce

We go with a christmas recipe economic, simple and, above all, comfortable. We mean that we can leave the meat cooked in advance, preserved in its sauce, to heat it just before serving. Once at the table, with this sirloin in sauce we save ourselves from having to carve a piece of meat. We can only enjoy the fragrant and bittersweet flavor of the creamy mustard, cava and honey sauce.

Preparation

1. We cut the sirloins into not very thick medallions. We choose a wide frying pan and cover its bottom with oil. We pour the crushed garlic cloves and distribute the meat. If it does not fit all, we will cook it twice. Brown the sirloin medallions On the one hand, we turn them over, we salt and pepper them, and we hope that they take color on that side, always over medium-high heat.
2. We remove the meat and garlic. In that same container we pour the cava, mustard and honey and let the sauce reduce. Once it has thickened, we return the sirloin to the pan and add the cream. Let the whole cook for a couple of minutes.