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Twice Cooked Pork Tenderloin

December 4, 2017

This is a very simple, possible weekday dinner option.  The sauce and tenderloin can be increased easily to accommodate more people for dinner making this a  dinner party idea as well.

I doubled the sauce for 1 pound (3 people plus) and 1-1/2 pounds (4 people plus) of pork tenderloin.  But you could easily fit 2, 1 lb. pork tenderloins in the saucepan for 6 people, tripling the sauce (see linked recipe for original amounts and options besides mustard).

Twice Cooked Pork Tenderloin from Mark Bittman New York Times Cooking

1 to 1-1/2 boneless pork tenderloin, about 1 – 1-1/2 pounds

2 tablespoons butter

2 tablespoons extra virgin olive oil

1/2 cup heavy cream

2 tablespoons of Dijon Mustard, grainy or smooth

Put a large skillet (not non-stick) over medium to medium high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil.  Sear meat on all sides until nice and brown, approximately 6 minutes, turning every 1-2 minutes.   Remove pan from burner (keeping heat on), then remove pork onto cutting board.

Cut meat into 1-1/2 inch slices (it will be rare).  Put skillet back on burner and add 1 tablespoon of butter and 1 tablespoon of olive oil.  Place pork slices, cut side down, into pan and brown on each side, about 2-3 minutes each side.  Do not over cook.  You may have to remove smaller pieces before.

Remove pork slices onto a plate.

Add 1/2 cup of water to pan and cook and stir, scraping up any browned pieces, for 1 minute.

Reduce temperature to medium/medium-low, and add cream and mustard.  Cook and stir for about 1 minute.  Add the pork slices back in, and cook for about 1-2 minutes until heated through, turning slices so they are all covered with the sauce.

Serve immediately with rice, noodles or mashed potatoes.

searing meat on all sides:

cutting pork and setting aside:

sauce, heavy cream and mustard:

adding more oil and butter:

searing pork slices on both sides:

smaller pieces removed first and others added to dish, set aside:

adding water:

then cream and mustard:

coating/cooking pork slices in sauce:

yum!

 

 

 

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