Friday, July 3, 2009
Pork Tenderloin with White Wine Mustard Sauce
I found this online at SafetoEat blog and it's lovely!!
I had a couple of tenderloin that needed to be used up and decided to search about for a recipe to stretch the two tederloin to feed seven.
I made a few alterations to the original but not many. Instead of using the tenderloin as a single piece I filleted the pork into thin strips. It made the meal a quick easy dinner as opposed to browning and roasting the pork.
I served this over a bed of fusilli, but have also used linguine. Both are lovely.
2 pork tenderloin
3 tbsp butter
dab of olive oil
4 large shallot onions, finely chopped or sliced very thinly
1 tsp minced garlic
1 cup white wine
1 cup heavy cream
3 tablespoon dijon mustard
Heat a skillet (try to avoid nonstick skillets for best results) to medium heat. Melt 1 1/2 tbsp butter and dab of oil until bubbly. Add the pork and continue to saute until cooked. Remove from pan into a seperate plate and keep warm.
Add the last of the butter to the pan and melt. Add the shallots and garlic, cook until soft and tender. Pour the wine into the pan and reduce to low heat. Simmer until reduced by half. Scraping the bits off the bottom of the pan while simmering.
Once it is reduced, add the heavy cream and thoroughly combine. Again reduce by half. Finally add the dijon mustard and stir to combine.
Return the pork to the pan and simmer a few minutes to infuse the flavour into the tenderloin.
Serve over fusilli, or linguine noodles with a few spoons of the sauce. It is delightful.
I made this tonight and easily served 8 with a little leftover for lunch tomorrow.