Seared Pork Tenderloin with Mustard-Chive-Dijon Cream Sauce

Cooking With Rania - "Rania’s Recipes"
KDKA Pittsburgh Today Live 5/11/2011

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Seared Pork Tenderloin with Mustard-Chive-Dijon Cream Sauce

INGREDIENTS
3 tablespoons salt
12 cranks fresh-ground white pepper
6 - 2-ounce pork tenderloin medallions
1 tablespoon vegetable oil
2 shallots, chopped fine
1/4 cup Chardonnay wine
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped chives

DIRECTIONS
Preheat oven to 400 degrees.
Salt and pepper the pork on all sides, using 1/4 teaspoon and 1 crank of pepper for each side.
In a medium pan, heat oil over high heat. When the oil is almost smoking, add the pork and sear 1 minute on each side. Do not shake the pan; if it sticks, that’s more flavor for the sauce. Remove the pork from the pan and set the heat to low.
Add the shallots and cook for 1 minute. Add the wine and reduce to 1 tablespoon of liquid. Add the cream and reduce by half. Stir in the mustard with a whip and add the salt and pepper to taste. Add the chopped chives.
Reheat the pork in the oven for 3 minutes and serve with the mustard sauce over the top.
Serves 2


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