Pork Tenderloin with Mustard Sauce (or Varkenshaas)
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:
wine, broth and mustard:
cream and basil:
add parsley and pork back in and simmer, covered: