Pork Tenderloin with Mustard Cream Sauce

Foundations Referenced

• → Pan Sauce Method
• → Techniques — Pan-Roasting

Ingredients

• 1.5 lb pork tenderloin, silverskin removed
• Salt, pepper
• 1 tbsp oil, 2 tbsp butter
• 1 shallot, minced
• 1/4 cup dry white wine
• 1/2 cup chicken stock (→ foundation)
• 2 tbsp whole-grain mustard
• 1/4 cup heavy cream
• 1 tbsp fresh tarragon

Method

1. Sear: Season tenderloin. Sear all sides in oil over high heat until golden.
2. Roast: Transfer skillet to 400°F oven. Roast 15–18 min until 140°F internal. Rest 10 min.
3. Sauce: In the same pan on stovetop, sauté shallot 30 sec. Deglaze with wine, reduce by half. Add stock, reduce by half. Stir in mustard and cream, simmer 2 min. Add tarragon.
4. Serve: Slice tenderloin into 1/2" medallions. Spoon sauce over.

What You're Practicing

• Pan-roasting: sear on stovetop → finish in oven (the professional method for thick cuts)
• Silverskin removal: slide a knife under the membrane, angle upward, pull it off
• Mustard cream sauce: a daughter sauce built from the pan sauce method