Pork Tenderloin with Mustard Sauce
Source of Recipe
Aunt Saunny
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
1 teaspoon finely chopped fresh chives (garnish)
Preheat oven to 400F. Pat pork dry with paper towels and season with
salt and pepper. In a large heavy kettle heat oil and 4 tbls. butter over
moderately high heat until hot but not smoking and brown pork on all
sides. Reduce heat to moderate and cook pork, covered, turning
occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in
oven until a meat thermometer registers 155F for barely pink meat, 10 to
15 minutes.
While pork is roasting, add remaining tablespoon butter and shallot to
kettle and cook over moderate heat until softened. Add wine, broth, and
mustard and simmer, scraping up brown bits, until reduced by about
half. Add cream and basil and simmer until thickened. Stir in parsley and
salt and pepper to taste.
Cut pork into 1/2-inch-thick slices. Pour sauce over pork and garnish
with chives.
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