Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce recipe | Delia Smith

Ingredients

• 2 thick pork fillets (12 oz/350 g each after trimming)
• 1 large egg
• 1 heaped dessertspoon wholegrain mustard
• 1 heaped dessertspoon Dijon mustard
• 2 cloves garlic, peeled
• ½ oz (10 g) fresh curly parsley
• 4 heaped tablespoons fresh white breadcrumbs
• salt and freshly milled black pepper
• 1 dessertspoon wholegrain mustard
• 1 dessertspoon Dijon mustard
• 1 tablespoon crème fraîche
• ½ oz (10 g) butter
• 1 medium onion, finely chopped
• 11 fl oz (310 ml) dry white wine