Seared Pork Tenderloin with Mustard-Chive-Dijon Cream Sauce

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

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Seared Pork Tenderloin with Mustard-Chive-Dijon Cream Sauce

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

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

KitchenNet Inventory Close Out Sale
Copyright © 2018™