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In the same pan used to sear the roast pork, place a sliced shallot,
6 quartered mushrooms,
and a minced clove of garlic.
Once the mushrooms begin to brown, add 60 ml (1/4 cup) white wine and reduce.
Meanwhile, quarter 4 artichoke hearts.
Add them to the mushroom mixture
with 125-200 ml (1/2 - 3/4 cup) cream
and 2 Tbsp. Dijon mustard.
Mix well and let thicken.
Season with salt and pepper.
Mince some tarragon leaves and add to the sauce to flavor it.
Serve the sauce in a sauce boat to accompany roast pork.