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Pork Tenderloin with Mustard Cream Sauce

Source of Recipe


Southern Lady magazine



List of Ingredients



• -- Marinade and Pork --
  
• ¼ cup olive oil
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp coarse-grain Dijon mustard
  
• 3 cloves garlic, minced
  
• 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  
• 1 tsp salt
  
• ½ tsp ground black pepper
  
• 2 (1¼-pound) pork tenderloins, trimmed
  
• .
  
• -- Sauce --
  
• 1 Tbsp olive oil
  
• ¾ cup dry white wine
  
• 2 cups heavy whipping cream
  
• 1 Tbsp coarse-grain Dijon mustard
  
• 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  
• ½ tsp ground black pepper
  
• .
  
• Garnish: fresh thyme sprigs
  






Instructions



1. Whisk together first 7 ingredients. Combine marinade and pork in a large heavy-duty zip-top plastic bag; seal and toss to coat pork evenly. Refrigerate for at least 4 hours or overnight.
   
   
2. Heat 1 tablespoon olive oil in a large (at least 12-inch) skillet over high heat. Add pork, discarding marinade; cook for 8 to 10 minutes, turning occasionally, or until well browned. (For best results, brown each pork tenderloin separately.) Add wine; reduce heat to low, cover, and cook for 12 to 14 minutes, or until pork reaches 155° with a meat thermometer. Transfer pork to a carving board; loosely cover with aluminum foil.
   
   
3. Bring wine and pan drippings to a boil over high heat until reduced to about ½ cup (about 5 minutes). Add cream and next three ingredients; bring to a boil. Continue to boil over medium-high heat until sauce is thickened (about 5 minutes). Slice pork; serve with sauce. Garnish with thyme, if desired.
   
   Makes 6 to 8 servings.