Pork Tenderloin in a Mustard Cream Sauce
The beauty of this recipe is that it has only six ingredients, is easy to make, and is almost failproof.
Ingredients
- 4 tbsp butter
- 1 1/2 lbs pork tenderloin trimmed
- 1/4 cup Madeira wine (see notes for substitutions)
- 3 tbsp Dijon mustard (not stone ground)
- 1 cup cream
- parsley freshly chopped for serving
- rice steamed for serving
Instructions
- Thirty minutes before cooking, slice the pork into 1/2-inch slices, season well with salt and refrigerate until ready to sauté.
- Measure all the other ingredients.
- Melt the butter in a skillet over medium-high heat. Pat the pork dry and brown on both sides; transfer to a warmed plate and tent with foil to keep warm and finish cooking.
- Raise the heat to high and deglaze the pan with the Madeira wine. When syrupy, add the mustard and cream; stir to combine.
- Transfer the sauce to a platter and arrange the pork medallions on top when thick.
- Garnish with chopped fresh parsley and serve with steamed rice.
Notes
Instead of Madeira wine, you can use port (ruby or tawny), vermouth (red or white), marsala, brandy, whiskey, or scotch. If you prefer not to use alcohol, you can deglaze the pan with chicken stock.
After you sauté the pork, add some fresh herbs before deglazing the pan. Thyme or rosemary come to mind; just keep it simple.
After you sauté the pork, add some fresh herbs before deglazing the pan. Thyme or rosemary come to mind; just keep it simple.
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