pork tenderloin with mustard sauce

Pork Tenderloin with Mustard Sauce

Serves 4-6

Ingredients

• 1 ½ - 2 lb Boneless Pork Tenderloin

• 2 Tbsp Grapeseed Oil

• 1 Tsp Seasoned Salt

• 1 Tsp Lemon Pepper

• 1 Tsp Black Pepper

Directions

Preheat the oven to 425°F.

1. Remove any excess fat and silver skin from the surface of the tenderloin. 

2. Mix the seasoned salt, lemon pepper and black pepper in a bowl, rub this all over the tenderloin.

3. In order to get great coloring and flavor, you need to use a cast iron pan.  Heat the cast iron pan with the grapeseed oil over medium high heat.  Sear the tenderloin for 2-3 minutes on the first side. Then flip to the other side and place the pan into the oven for about 14-16 minutes or until the internal temp reaches 145°F.  I like my tenderloin a little pink, but if you prefer it cooked more, keep to an internal temp of no more than 160°F.  

4. Move the tenderloin to a plate and rest for at least 5 minutes covered in foil. By letting the meat rest it allows the juices to redistribute evenly.  

5. When the pork tenderloin is done and resting, start on the mustard sauce (below).  

6. Any residual juice from the plate, pour into the sauce and give it a stir.

7. Slice and serve with mustard sauce.

Mustard Sauce

Ingredients

• 1 Tbsp Extra Virgin Olive Oil

• 1 small Shallot, diced

• 1 Garlic Clove, minced

• 3-4 Tbsp White Wine          

• ½ c Heavy Cream

• 2 Tbsp Dijon Mustard   

• ¼ Tsp Black Pepper    

• ¼ c Grated Parmesan Cheese

• 2 Tbsp Fresh Parsley, chopped

Directions

1. Over medium heat add the olive oil into a clean skillet, add the shallot and saute for about 2 minutes then add garlic for 30 seconds.  

2. Add the white wine and cook for 1 minute.  

3. Add cream, dijon and pepper and keep stirring.

4. As it starts to thicken, turn to a simmer and add the parmesan cheese and parsley. Keep stirring, once thickened turn off heat.

5. This sauce comes together very quickly.