Pork Tenderloin with Mustard Sauce

By á-1866

Ingredients

• 1 1/2 # Pork tenderloin
• 2 T olive oil
• 5 T unsalted butter
• 1 tsp minced shallot
• 1/4 C dry white wine
• 2/3 C chicken broth
• 3 T Dijon mustard
• 2/3 C heavy cream
• 1 tsp finely chopped fresh basil
• 1 tsp finely chopped fresh parsley or 1/2 tsp dried
• 1 tsp chopped fresh chives for garnish

Preparation

Step 1

Preheat oven to 400. Pat pork dry with paper towels and salt and pepper to taste.
Heat oil + 4 T butter in moderately high heat until hot but not smoking. Brown pork on all sides. Reduce heat to medium and cook pork covered turning occasionally 10 in. Transfer pork to low baking dish and roast 10-15 min.
Meanwhile, add remaining T butter and shallot to pot and cook over med heat until softened. Add wine, broth and mustard and simmer, scraping brown bits until reduced by half. Add cream and basil and simmer until thickened. Stir in parsley, salt and pepper to taste. Cut in ½ in slices. Pour sauce over pork and garnish with chives.