Pork Tenderloin with Rosemary Dijon Sauce

By cindygwest

Ingredients

• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 t. salt
• 1/2 t. black pepper
• 1 T. vegetable oil
• 1 1/2 cups whipping cream
• 2 T. whole-grain Dijon mustard
• 1 t. minced fresh rosemary

Preparation

Step 1

1. Cut pork into 1-inch thick slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2 inch thickness using a rolling pin or a meat mallet. Sprinkle pork with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add pork in batches if necessary, and cook for 3 - 4 minutes per side or until browned. Remove from skillet and set aside.
3. Add cream, mustard, and rosemary to skillet, scraping browned bits from bottom of pan with a wooden spoon. Bring mixture to a boil; reduce heat and simmer. Return pork to skillet, turning to coat. Cook for 5 - 6 minutes or until sauce thickens. Serve immediately with Balsamic Roasted Potatoes.