Saturday, January 7, 2012

Pork Tenderloin in Creamy Mustard Sauce

My plans for an elaborate Friday night dinner were foiled by a migraine and the tail end of a cold. Instead of a fancy dish that took hours, dinner became a game of what can we throw together quickly that doesn't involve leaving the apartment. This recipe fit the bill perfectly and helped finish off the scallions that had been bought earlier in the week. The original recipe calls for pounding out the pork to 1/4" thickness after it's cut, but that seemed like way too much work even though it would've cut down the cooking time some. I also substituted vermouth for the dry white wine. The finished dish was a rich dish without an overwhelming mustard flavour. Next time, I might add some pasta to soak up more of the sauce.

One year ago: Minestrina Tricolore
Two years ago: Corn and Black Bean Tamale Pie

Pork Tenderloin in Creamy Mustard Sauce (from Stop and Smell the Rosemary)

450g pork tenderloin
1/2 cup all-purpose flour
3/4 tsp plus 1/4 tsp salt
1/2 tsp plus 1/4 tsp ground pepper
3 tbsp unsalted butter
3 to 6 green onions, white parts only, sliced
1/3 cup dry white wine
1 cup heavy whipping cream
1/4 cup Dijon mustard

1. Cut tenderloin into 1/2" slices.
2. Combine flour, 3/4 tsp salt, and 1/2 tsp pepper. Dredge pork in flour mixture.
3. Melt 1 tbsp butter in large skillet over medium-high heat and add 1/3 of pork. Saute until brown and cooked through. Transfer to platter. Repeat with remaining 2 batches of pork, adding 1 tbsp of butter with each batch.
4. Add green onions to skillet. Saute until tender, about 1 minute.
5. Add wine, bring to boil and boil until reduced to 2 tbsp.
6. Stir in whipping cream and simmer until thick, about 5 minutes.
7. Whisk in mustard. Return pork to skillet. Heat thoroughly and serve.

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