Pork Tenderloin with Mustard Cream Sauce Lisette
Gourmet, December 1992
Pork Tenderloin with Mustard Cream Sauce Lisette
Gourmet, December 1992
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2 pork tenderloins, trimmed well (about 1 1/2 pounds) 1/2 cup Dijon style mustard 1/3 cup all purpose flour 3 tablespoons vegetable oil 3/4 stick (6 tablespoons) unsalted butter 6 shallots, minced 1 cup Tawny Port 1/2 heavy cream Directions: Arrange the pork on a large piece of wax paper and coat it all over with the mustard. Put the flour in a wide shallow dish or plate and in it dredge the pork carefully. In a large ovenproof skillet, heat the oil with 2 tablespoons of the butter over moderately high heat until the foam subsides and in the fat sear the pork, turning it carefully with tongs, until a golden "crust" forms. In the skillet bake the pork in the middle of a preheated 450°F oven for 12 to 15 minutes, or until it registers 155°F on a meat thermometer. Transfer it to a large plate, and let it stand, covered loosely with foil, for 10 minutes. In a skillet melt 2 tablespoons of the remaining butter over moderately high heat and in it sauté the shallots, stirring, for 1 minute. Add the Port and cook the mixture, scraping up the browned bits, until it is reduced by half. Remove the skillet from the heat and stir in the cream and the remaining 2 tablespoons butter, stirring until the butter is melted. Divide the sauce among 4 plates, slice the pork on the diagonal, and arrange the slices on the sauce. Serves 4.
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