Twice Cooked Pork Tenderloin
Description
This economical cut of pork can be transformed into a dish that is so good, you can serve it to guests. It is surprisingly good and flavorful with its French-style sauce. It's so simple and quick to make, you can prepare it on a busy weeknight.
Ingredients
1 lb. boneless pork tenderloin
salt, to taste
freshly ground black pepper, to taste
4 T. butter, extra virgin olive oil, or a combination of the two, divided
1/2 c. water
1/4 c. heavy cream (or sour cream)
1 T. Dijon mustard, freshly squeezed lemon juice or Calvados apple brandy
chopped fresh parsley, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Sprinkle meat with salt and pepper. Place a large skillet over medium-high heat; heat 1 minute; add 2 T. butter and/or oil. When butter foam subsides or oil dimples, add meat. Brown well on all sides for 4 - 6 minutes. Turn off heat; remove meat from skillet; let it sit on a board. When skillet has cooled a bit, continue.
Slice the tenderloin into medallions, each about an inch thick. Turn heat to medium-high, add remaining butter and/or oil and, when hot, add pork slices. Brown on each side, about 2 - 3 minutes each. Turn heat to low; remove meat to a warmed platter.
Add 1/2 c. water to skillet; turn heat to high; cook, stirring and scraping, for 1 minute. Lower heat slightly; add cream; cook until slightly thickened; stir in either mustard, lemon juice or Calvados apple brandy; taste and adjust seasoning.
Serve with sauce on top, garnished with parsley, if desired.
Serves 4.
**Great make ahead dish before slicing the pork -- save the juices for the end.