Creamy Mustard Pork Tenderloin
Serves 4
Directions
- 1Sear the pork tenderloin in a cocotte with neutral oil until browned on all sides.
- 2Add the mushrooms, shallots, and garlic to the cocotte and sauté.
- 3Incorporate the butter and flour, stirring to combine.
- 4Deglaze with white wine and add the chicken stock, heavy cream, fresh thyme, and whole-grain dijon mustard.
- 5Cover the cocotte and cook until the pork is tender and the sauce has thickened.
- 6Season with salt and pepper to taste and garnish with chopped flat-leaf parsley before serving.
Ingredients
- 1 whole pork tenderloin
- 1 tbsp neutral oil
- 8 oz mushroom, quartered
- 2 whole shallot, thinly sliced
- 1 whole garlic clove, minced
- 1.5 tbsp unsalted butter
- 1 tbsp flour
- 0.5 cup dry white wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 3 sprigs fresh thyme
- 2 tbsp whole-grain dijon mustard
- salt (optional)
- pepper (optional)
- a few sprigs flat-leaf parsley, chopped
