Pan-Seared Pork Tenderloin in Mustard-Cream Sauce needs one skillet, a few pantry staples and 15 minutes. Juicy medallions smothered in a rich and creamy dijon mustard sauce for your next dinner experiment.
Ingredients
4ozPork Tenderloin, 112g
⅛tspSalt
⅛tspBlack Pepper
1tspOlive Oil
Mustard-Cream Sauce:
¼tspOlive Oil
2TbspOnions, Chopped (20g)
½tspGarlic, Minced
¾cupLow Sodium Chicken Broth
2tspDijon Mustard
1½tspParsley, Chopped
⅛tspDried Sage
2TbspHeavy Cream
Instructions
Cut pork crosswise into ½ inch medallions (about 5) and season both sides with salt and pepper.
Heat 1 tsp oil in a skillet on medium-low, add pork, and cook each side for about 3 minutes. Transfer to a plate and cover to keep warm.
Pour ¼ tsp oil on skillet, add onion and garlic and fry for about a minute until translucent.
Add broth, mustard, parsley (reserve some for garnish) and sage, and cook for about 5 minutes, stirring continuously, until slightly thickened.
Remove from heat, pour in cream, and stir.
Add pork, garnish with some more parsley and enjoy with a side of rice or cauliflower rice!