Recipe of the month, September 2026

My dad's pork tenderloin
with mustard & morel sauce

The perfect Sunday dinner for autumn. Pink tenderloin, a thick mustard cream sauce, morels and tagliatelle.

  • Serves 4
  • About 1 hour

Jump to the recipe

Pork tenderloin with mustard and morel sauce
The story

"Du besch
stinkfrech."

I once said on camera that my dad is a terrible cook. He called me and said "Du besch stinkfrech", which roughly means "you're outrageously cheeky". Fair enough, because this dish is his, and he absolutely nails it.

This is my take on it. I add morels, because we both love them. And I keep the sliced tenderloin out of the sauce, so the meat stays exactly as pink as I want it.

Watch the video on Instagram
How to make it
  1. Soak the morels in hot water. Finely dice the shallots. Trim the ends off the tenderloin so you get a neat centre cut, and cut the trimmings into small pieces.
  2. Rub the centre cut with half the mustard and season with salt and pepper. Sear it for 2–3 minutes per side, not too hot.
  3. Finish the tenderloin in the oven at 120 °C for about 30 minutes, until the core reaches 60–62 °C. Make the sauce in the meantime.
  4. In the same pan, brown the small meat pieces for 3–4 minutes and set them aside.
  5. Cook the shallots briefly in the pan. Stir in the flour, the rest of the mustard and the butter.
  6. Deglaze with the stock and let it reduce a little. Add the cream and simmer on medium-low until the sauce is thick.
  7. Add the morels with their soaking liquid, then the parsley and the small meat pieces. Meanwhile, cook the tagliatelle.
  8. Slice the tenderloin into 2 cm pieces. Plate the pasta, pour the sauce over it, lay 2–3 slices on top and finish with parsley.

Two steps you have to get right

Don't sear too hot. Everything stuck to the bottom of the pan is your sauce. Burn it and the base is ruined.

Flour and plenty of butter go in before any liquid. That's what makes the sauce thick instead of watery.

Close-up of the dish
Swiss Cantons A to Z
My first cookbook

Swiss Cantons
A to Z.

Last winter I cooked one dish for every Swiss canton. Now all 27 recipes are in one book, with the story behind each canton and what happened behind the scenes. 133 pages, instant PDF download.

See the cookbook
Newsletter

One recipe.
One story.
Once a month.

You also get my free Swiss Top 10 Cookbook the moment you sign up. What are you waiting for?