AKA the best meal in the world. I don’t come on here and boast that everything I make is the best, because there are so many yummy meals out there, but this sauce is extraordinary. Something else that makes it pretty dang close to perfect, it is so easy to make.
My husband gave this rave reviews, he wants to put it on a restaurant menu, then followed by a really sad face realizing he would not be having it for a long time, the downside to being married to a food blogger.
This sauce would be perfect over any meat that you would like to serve it with turkey or chicken, but we really loved it over the pork. I also popped some halved baby red potatoes in the oven, on a pan wrapped in aluminum, drizzled with salt, pepper, and olive oil and let them bake while the pork roasted and while I made the sauce. I whipped together a spinach salad and I had a complete meal with almost zero effort.
Source: Serious Eats
1 lb. Pork Tenderloin
1/4 teaspoon of Salt
1/4 teaspoon of Black Pepper
1 tablespoon of Olive Oil
2 tablespoons of Butter
2 tablespoons of Flour
1/2 cup of Dry White Wine
1 cup of Chicken Stock
2 tablespoons of Whole Grain Dijon Mustard
1/4 cup of Heavy Cream
1 tablespoon of Lemon Juice, freshly squeezed
Chives, for garnish, if desired
First, pre-heat your oven to 375 degrees.
Now, heat the olive oil in an iron skillet or oven-safe skillet over medium-high heat. Sprinkle the pork tenderloin with the salt and pepper, use more if needed to liberally coat the tenderloin all over. Sear the pork for a few minutes on each side, until it is golden brown all over.
Bake in the oven in the same pan you used to sear the pork for 30 minutes, or until the pork reaches 145 degrees internally. Remove pork from the oven and place on a plate, cover with aluminum foil to rest until the sauce is finished.
Now, place the pan over medium heat and add the butter. When the butter has melted, sprinkle in the flour, cook for about 1 minute, until golden brown. Pour in the wine and whisk constantly until the mixture has thickened, another minute. Add the chicken stock and mustard, stir until the sauce is thick enough to coat the back of a spoon, 2-4 minutes. Stir in the cream and lemon juice and heat until warmed through.
Slice the pork into 1/2 inch pieces and serve with the whole grain mustard pan sauce.
The Barbee Housewife