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Pork Tenderloin with Mustard Sauce
A tender and flavorful pork tenderloin, pan-seared and roasted to perfection, then served with a rich and tangy mustard cream sauce. This dish highlights the Luxembourgish appreciation for pork and the use of flavorful sauces.
🧂 Ingrediënten
- 1.5 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.75 tsp Black pepper
- 2 cloves Garlic(minced)
- 0.5 cup Chicken stock
- 0.75 cup Heavy cream
- 1.5 tbsp Dijon mustard
- 2 tsp Fresh rosemary(finely diced)
- 2 tsp Fresh parsley(finely chopped)
👨🍳 Instructies
- 1
Preheat oven to 400°F (200°C). Generously season pork tenderloins all over with salt and pepper.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork tenderloins on all sides until golden brown and crispy, about 3-5 minutes per side.
- 3
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
- 4
Remove pork from skillet and let it rest on a cutting board for 5-10 minutes.
- 5
Return the skillet to the stove over medium heat. Add minced garlic and diced rosemary, and sauté for about 1 minute until fragrant.
- 6
Deglaze the pan with chicken stock, scraping up any browned bits from the bottom.
- 7
Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- 8
Stir in the fresh parsley. Season with additional salt and pepper to taste.
- 9
Slice the pork tenderloin and spoon the mustard sauce over the top. Serve immediately.
💡 Pro Tips
- ✓For an extra flavorful sauce, include the resting juices from the pork.
- ✓Adjust the amount of mustard to your preference.
- ✓Ensure the pork reaches an internal temperature of 145°F (63°C) for safe consumption.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a tablespoon of whole grain mustard for a different texture and flavor.
- Incorporate other fresh herbs like thyme or tarragon.
- Serve with a side of roasted potatoes or steamed vegetables.