Seared Pork Tenderloin with Mustard Pan Sauce

I’d say you can go two ways with this tenderloin: served warm as a main dish with German Braised Veggies or the classic, Southern buffet way: cold on Sister Schubert rolls. Either way it’s pure nummy.

Tenderloin:
1 pork tenderloin
1 tablespoon of vegetable oil
salt and pepper to taste

Sauce:
1 shallot, thinly sliced
1 garlic clove, thinly sliced
2 oz of red wine
8 oz of beef stock
2 tsp prepared whole grain mustard
1 tsp butter

  1. Preheat oven to 325.
  2. Heat a saute pan with the oil and season the tenderloin with salt and pepper.
  3. When the oil is just about to smoke, sear off tenderloin (sear all sides until golden brown). Place pan in a 325 degree oven until tenderloin reaches an internal temp of 130.
  4. Remove pork and let rest on cutting board. Place pan back on stove over medium heat.
  5. Sweat shallots and garlic. Deglaze with red wine and reduce by half.
  6. Add the stock and mustard and reduce until the sauce coats the back of a spoon.
  7. Pull off heat, strain, and swirl in butter.
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Filed under Main Course, Meat, Party food, Pork

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