Back to Anna & Gary's Homepage dojo [dṓ jō] a place (hall / room) for practising martial art (karate, judo, aikido) Recipe Categories >> Pork Pork Tenderloin with Mustard and White Wine Cream Sauce INGREDIENTS 2 Pork Tenderloins 1 Cup Heavy Cream 1 Cup White Wine or Dry Vermouth 2 Tablespoons Minced Shallots 1 Tablespoon Minced Garlic 3 Tablespoons Dijon Mustard (Dont use yellow mustard) 3 Tablespoons Unsalted Butter METHOD 1. Preheat the oven to 400 F. 2. Trim the pork tenderloin of any of the silver skin (fat), because this can sometimes burn when seared. Salt and pepper all sides of the pork. 3. Heat a 12-inch stainless steel skillet (dont use nonstick at all costs) over medium-high heat. Add oil and 1 Tablespoon of butter and melt until the butter foams and then the foaming subsides. Swirl the pan and add both tenderloins to the pan. Sear for 1-2 minutes on all 4 sides until well browned. 4. Transfer the pork to another baking vessel (we need the skillet for the pan sauce). Bake until the temperature of the pork reads between 145-160 F. Remove the pork and place on a plate and tent with foil. Allow to rest for at least 5 minutes before cutting. 5. While the pork is baking in the oven, take the skillet and add 2 Tablespoons of unsalted butter over medium-low heat. Melt, and then add the shallots and garlic. Cook until softened about 2-3 minutes. Add the wine to the skillet and turn the heat up to medium-high. Bring to a simmer and scrape the fond from the bottom of the pan with a wooden spoon. Simmer the wine until it is reduced by half. Add the cream, and cook until reduced by half again. Off heat, whisk in the mustard and season to taste with salt and pepper. 6. Cut the pork into medallions and spoon pan sauce over the top. NOTE From http://safetoeat.wordpress.com/2009/01/31/pork-tenderloin-with-mustard-and-white-wine-cream-sauce/ Best to make the sauce before putting the tenderloin in the oven. The pork takes less than 30 minutes to cook. The sauce takes longer. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). Gourmet chefs prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest 5 minutes. If you are put off by pink pork, use the higher figure, but 150 degrees will result in juicier pork. If you will be reheating the meat, 145 is preferable.       Admin Apr 20, 2024   Back to Anna & Gary's Homepage