Pork Tenderloin with Herb Sauce
Peel shallots and cut into small cubes. Season the pork with salt and pepper and fry in hot oil on all sides. Add the shallots and fry lightly while stirring. Spread mustard on the pork, pour in the broth, cover and simmer for about 10 minutes over medium heat. Then remove the meat from the pan and keep warm. Stir in creme fraiche and yogurt, heat through and stir in the herbs. Season with salt and pepper to taste.
Cut the meat into slices and serve with the sauce.
If desired, serve with green tagliatelle and braised, mixed vegetables (such as carrots, eggplant and zucchini).