Pork Tenderloin with Mustard Cream Sauce
Description
If you've never made pork tenderloin before, you're really missing out. You'll make this dish over and over again because it's tasty, quick and easy to make.
Ingredients
Pork Tenderloin:
1 T. peppercorns
1 T. kosher salt
1 t. minced fresh thyme
1 t. minced fresh rosemary
1/2 t. crushed red pepper flakes
1 1/2 - 2 lb. pork tenderloins from 2 tenderloins
2 T. olive oil
Mustard Cream Sauce:
3 T. salted butter
2 cloves garlic, minced
1 t. minced fresh thyme
1 t. minced fresh rosemary
2 T. all-purpose flour
1 1/2 c. heavy cream
2 T. whole-grain mustard (or favorite mustard)
2 T. chopped fresh parsley, plus more for garnish
Directions
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Preheat oven to 425 degrees.
Place peppercorns in a resealable bag; crush coarsely with a meat mallet or rolling pin.
Mix together salt, crushed peppercorns, thyme, rosemary and crushed red pepper flakes, in a bowl. Season pork with seasoning mix.
Heat a large heavy-bottomed oven-proof skillet over medium-high heat; add olive oil. Add pork; cook, turning as needed to brown the pork on all sides, about 5 minutes.
Transfer skillet to the oven; bake until cooked through (145 degrees F on a meat thermometer), 15 - 20 minutes. Transfer meat to a cutting board; tent with aluminum foil to rest.
Mustard cream sauce:
Return skillet to the stovetop over medium heat. Melt butter; add garlic, thyme and rosemary; cook for 1-2 minutes. Sprinkle on flour; cook, stirring, for 1 minute. Add cream; bring to a simmer; simmer until cream thickens slightly, about 2 minutes. Stir in mustard and parsley. Adjust seasoning to taste.
Slice the pork and arrange it on a platter. Spoon some sauce on top and sprinkle on chopped parsley. Pour remaining sauce in a gravy boat or serving bowl to serve on the pork.
4 servings.