Seared Pork Tenderloin With Mustard SauceFrom sosousme 5 years ago
- 1 (1 pound) pork tenderloin, cleaned of all silver skin shopping list
- salt and freshly ground pepper, to taste shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1/2 cup dry white wine shopping list
- 1 cup homemade or low sodium chicken broth shopping list
- 1 - 2 tablespoons whole grain mustard shopping list
- 1 - 2 tablespoons Dijon mustard shopping list
- 2 tablespoons cornstarch shopping list
- 1 tablespoon chilled unsalted butter, optional (but good) shopping list
How to make it
- Heat the oven to 400 degrees F.
- Season the pork tenderloin on all sides with salt and pepper.
- Heat an oven proof skillet on the stovetop; when hot add the olive oil. Add the tenderloin and sear on all sides until well browned, about 10 minutes. Place the pan into the oven to cook about 20 minutes more, or until 145 degrees F. (Just pink)
- Meanwhile, in a bowl or mixing cup, combine the wine, broth, mustards and cornstarch. Mix well. Set -aside.
- Remove the pork from the oven and move to a cutting board. Cover lightly with foil and allow to rest for at least 5 minutes.
- When the pork is resting, put the skillet back onto the stove-top; give the cornstarch mixture a nice stir then pour into the skillet, use a spoon to loosen any browned bits from the bottom of the pan, stir until the sauce has thickened. Turn off the heat and swirl in the butter, if using. Taste and season with salt and pepper.
- Slice the tenderloin into 1/2 inch slices, arrange on a warmed plate and spoon the sauce over. (In my case, I started with a spoonful of my veggies, braised leeks and peas, then placed my first couple of pieces of tenderloin on that, then spooned the sauce over...)
- Per Serving: 215 Calories; 8g Fat (2g Sat, 4g Mono, 1g Poly); 27g Protein; 5g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 433mg Sodium. Food Exchanges: 1/ 2 Grain (Starch); 4 Lean Meat; 1/2 Fat.