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

Steps

1. 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.
2. 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.
3. 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.