I love pork tenderloin because it’s so versatile, tender, easy to cook and it’s always available.

The original recipe lists 2 pork tenderloins and directions on how to roast them.  You can certainly take that direction.  But I have chosen to use just one pork tenderloin and slice the pork into medallions but with the same sauce proportions.    Either way it’s a great recipe and quick too!

Pork Tenderloin with Mustard Sauce (slightly adapted from Gourmet, September 1996 Varkenshaas)

1 Pork Tenderloin, ~ 1 pound

2 tablespoons olive oil

5 tablespoons butter

1 teaspoon minced shallot

1/4 cup dry white wine

2/3 cup chicken broth

3 tablespoons Dijon mustard ( I like Grey Poupon)

2/3 cup heavy cream

1 teaspoon finely chopped fresh basil leaves

1 teaspoon finely chopped fresh parsley leaves

Cut pork tenderloin into ~ 1 inch thick medallions.  Sprinkle with salt and pepper.

In a large saucepan, heat oil and 4 tablespoons of butter over medium heat until sizzling.  Add pork slices and cook for about 4-6 minutes on each side, until nicely browned.  When cooked, set pork aside onto a plate.

Add remaining tablespoon of butter and shallot to saucepan, cooking for about a minute.  Add wine, broth and mustard, scraping up any brown bits and simmer for about 5 minutes.  Add cream and basil and simmer until thickened, about 5 minutes.  Stir in parsley.  Add pork pieces, turning pieces over to cover with sauce and simmer, covering pan with top, for 2 minutes.

Serve pork over rice with sauce.

mise en place:

cooking pork:

shallots:

wine, broth and mustard:

cream and basil:

add parsley and pork back in and simmer, covered:

Enjoy!