Twice cooked pork tenderloin with a delicious creamy mustard sauce. This is one of those back-pocket recipes that is both perfect for a quick meal, but also special enough for company!
1lbpork tenderloin, approx, silver skin and visible fat removed
2Tablespoonextra virgin olive oil, DIVIDED
2Tablespoonbutter, DIVIDED
1/4cupheavy whipping cream, 35% b.f.
1TablespoonDijon mustard, *see Note 1 below for some variations
Fresh thyme leaves, or a pinch of dried thyme leaves (or you can use a bit of parsley, rosemary or sage etc.)
1/4cupchicken broth
1/4cupwhite wine, or replace with more chicken broth
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Instructions
Tip!Start with the right pan! Use either a stainless steel skillet or a cast iron skillet. Don't use a non-stick skillet. Why? Because non-stick skillets won't give you those tasty brown bits when browning the pork (known as "fond") and fond is so delicious it would be a shame to miss out on it.
Prepare the pork tenderloin by removing the silver skin and any visible fat. Season the pork with salt and pepper.
Tip! If using a stainless steel pan, the pan will tell you when the pork is sufficiently browned underneath by releasing the meat from the pan. So to test, simply nudge the meat. If it's still stuck to the pan, it's not ready to flip yet.
Heat a stainless steel or cast iron skillet over medium high heat for 1 minute, then add 1 Tablespoon of butter and 1 Tablespoon of olive oil to a skillet. When the butter foaming subsides, add the pork to the skillet, curving it if necessary so it lays flat. Brown it well on all sides (top, bottom and both sides), for about 5-6 minutes total. Remove the pork to a cutting board and turn off the heat under the skillet so it cools down a bit.
Cut the pork tenderloin into 1-inch thick slices.
Return the skillet to the heat, over medium-high heat. Add 1 Tablespoon of butter and 1 Tablespoon of olive oil to the skillet. When the butter has melted, return the pork slices to the skillet and brown well on all sides, about 2-3 minutes on each side. (I like to further brown the side edges a bit more, too.) The pork should be cooked through at this point. If you have an instant read thermometer, you can check them. They should be 140-145F internal temperature.
Remove pork slices to a warm plate (or loosely tent the pork slices with aluminum foil). Lower the heat under the skillet to medium heat.
Tip! Heavy cream is recommended as the high fat content prevents the cream from splitting when cooked with acidic ingredients, such as wine and lemon juice.
If using wine, add the wine to the hot skillet. Allow the wine to cook for 1 minute, while scraping up the browned bits from the bottom of the pan (The liquid should boil vigorously, if not increase the heat under the pan slightly). If using only chicken broth, add all at once and scrap up the browned bits in the pan while it heats.
Add the cream to the pan and stir to combine. Add the mustard and stir in. Add the thyme leaves, if using. Taste the sauce and add additional salt and pepper, as needed.
Arrange pork slices on plate (if there are pan juices on the plate, you can add them to the sauce and stir in). Pour the warm sauce over pork slices and serve. Garnish with thyme sprigs, chopped herbs or parsley.
Notes
Note 1: Replace the mustard with the same amount of lemon juice or Calvados (French apple brandy), for a flavour variation.Take a minute to read the notes above this Recipe Card, where I've offered some substitution options, dairy-free options etc. You'll also find step-by-step photos, as well as a Recipe Video that you might find helpful.