Pork Tenderloin Medallions with Mustard Sauce
Cook pork tenderloin on high heat, and brown all sides. Slice and bake again for a few minutes. Add butter and basil & mustard and you're done.
Ingredients
- 1 pound pork tenderloin
- salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons mustard
Instructions
- Trim thin ends of tenderloins, as well as fatty slivers. Cut trimmings into small pieces and keep them.
- Season tenderloin with salt and pepper.
- Heat olive oil in a skillet over high heat. Add meat and trimmings and brown on all sides.
- Remove tenderloin from skillet (leave the trimmings) and cut tenderloin in 1-inch thick medallions and season these with salt.
- Lower heat under skillet just a little bit, and return medallions into skillet together with the finely chopped garlic.
- Cook medallions until they are brown on each side, approx. 2 minutes per side.
- Take medallions and trimmings out of the skillet and add the butter and mustard and stir until a homogeneous sauce. (NOTE 1)
- Place the medallions back into the skillet and warm them.
- Divide medallion over 2 plates and pour the sauce over the meat and sprinkle with chopped basil.
Notes
- There are many flavored Dijon mustards available. I tried a basil flavored one which is a really nice combination, as it soften the sharpness of the mustard a little bit.
Nutrition
Calories: 446kcalCarbohydrates: 1gProtein: 47gFat: 26gSaturated Fat: 10gSodium: 290mgFiber: 0gSugar: 0g