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Pork Tenderloin with Mustard Sauce




Source of Recipe


Gourmet Magazine | September 1996


Recipe Introduction


Very easy and quick. The beautiful sauce is perfect for adding flavor to a sometimes bland meat. The recipe is actually titled “Varkenshaas”, but since I found out that that is just Dutch for ‘pork tenderloin’, I decided to call it by its subtitle.


List of Ingredients




2 pork tenderloins (1 1/2 pounds total), trimmed
2 tablespoons olive oil
5 tablespoons unsalted butter
1 teaspoon minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 tablespoons Dijon mustard
2/3 cup heavy cream
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh parsley leaves

Garnish: 1 teaspoon finely chopped fresh chives


Recipe



Heat oven to 400° F.

Dry tenderloins and season with salt and pepper. In a Dutch oven or deep sauté pan heat the oil and 4 T. of the butter over medium-high heat. When hot, brown the pork on all sides. Lower heat to medium and cover. Cook for about 10 minutes, turning occasionally. Place pork in a baking dish and roast until it reaches 155 degrees on a meat thermometer – about 10-15 minutes.

Meanwhile, add the rest of the butter and the shallot to the pan the pork was browned in and sauté over medium heat until the shallot is soft. Add the wine, broth and mustard and simmer, scraping the bottom of the pan to bring up the fond, until reduced by half. Add the cream and basil and continue to simmer until it has thickened. Mix in the parsley and add salt and pepper to taste.

To serve slice the pork into 1/2-inch thick slices, pour the sauce over and garnish with the chives.

Serves 4.