Pan-Seared Pork Tenderloin in Mustard-Cream Sauce
Serves 52 mins prep15 mins cook
Pan-Seared Pork Tenderloin in Mustard-Cream Sauce needs one skillet, a few pantry staples and 15 minutes. Juicy medallions smothered in a rich and creamy dijon mustard sauce for your next dinner experiment.
0 servings
What you need
tsp olive oil
tsp salt
tsp black pepper
tbsp onion
tsp garlic
tsp dijon mustard
tsp parsley
tsp dried sage
tbsp heavy cream
Instructions
1 Cut pork crosswise into ½ inch medallions (about 5) and season both sides with salt and pepper. 2 Heat 1 tsp oil in a skillet on medium-low, add pork, and cook each side for about 3 minutes. Transfer to a plate and cover to keep warm. 3 Pour ¼ tsp oil on skillet, add onion and garlic and fry for about a minute until translucent. 4 Add broth, mustard, parsley (reserve some for garnish) and sage, and cook for about 5 minutes, stirring continuously, until slightly thickened. 5 Remove from heat, pour in cream, and stir. 6 Add pork, garnish with some more parsley and enjoy with a side of rice or cauliflower rice!View original recipe