PORK TENDERLOIN STOVETOP RECIPES RECIPES

Steps:

• Prepare the pork tenderloin by removing the white membrane.
• Heat the frying pan to medium and add the olive oil.
• Mix all of the remaining ingredients together in a small dish.
• Add salt and pepper to the tenderloin.
• When the frying pay is hot, add the tenderloin and brown on each side, approximately 5 minutes each side.
• Remove the tenderloin from the pan.
• Add the sauce to the pan and stir to mix.
• Reduce the heat slightly.
• Return the tenderloin to the pan and cook covered for approximately 15 minutes or until no longer pink inside, turning occasionally. You might have to add a bit of white wine to thin the sauce a bit.
• Let the pork rest for approximately 10 minutes.
• Slice the pork horizontally and pour the juices over the meat.

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.