Pork Tenderloin With Mustard Sauce

Called VARKENHAAS Ex. ****

Pork Tenderloin  With Mustard Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    Good quality pork tenderloin (Costco)

  • 5

    tbsp. Butter

  • 2

    Tbsp. Olive Oil

  • 3

    Tbsp. Dijon mustard

  • cup chicken stock

  • cup heavy cream

  • 1

    tsp. Shallots, diced

  • Splash of dry white wine

  • Salt & Pepper to taste

  • 1

    tsp. Fresh parsley

  • 1

    tsp. Fresh Basil

  • 1

    tsp. Finely chopped chives


Pepper & salt meat and set aside. Heat large skillet. When hot, add olive oil and then 4 Tbsp. Butter. When butter has browned, but not burned, add pork. Seal all sides on hot heat. Cover and reduce heat. Turn every two min. Cook until almost done, which should take 10 to 15 min. depending on size. Set on ovenproof platter and place in hot oven whil finishing sauce. Add remaining butter to the pan the pork was cooked in. Add shallots and gently cook until soft. Add wine, chicken stock and mustard. Reduce by half, add cream and basil. Reduce until sauce coats the back of a spoon. Add parsley and pepper. Taste before adding salt - it probably won't need any. Take port from oven and slice, set on warm platter and cover with sauce. Sprinkle chives on top. Serves 4


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