Pork Tenderloin with Mustard Sauce

Instructions

1. Step 1

   Preheat the oven to 200°C. Season the pork with most of the salt and black pepper.

   Ingredients used: 1.5 gr Ground Black Pepper, 5.0 gr Salt

2. Step 2

   Heat the olive oil in an ovenproof skillet over medium heat. Add the pork and sear, turning occasionally, until browned on all sides.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 600.0 gr Pork Tenderloin

   Cookware: ovenproof skillet, tongs

3. Step 3

   Transfer the skillet to the oven and roast until the thickest part of the pork reaches 63°C.

   Timer: 14 min (fixed)

   Cookware: instant-read thermometer, ovenproof skillet

4. Step 4

   Move the pork to a plate and rest it loosely covered while preparing the sauce.

   Timer: 8 min (fixed)

   Cookware: plate, tongs

5. Step 5

   Place the skillet over medium heat. Add the shallot and cook until softened, then add the garlic and cook until fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 6.0 gr Garlic, 60.0 gr Shallot

   Cookware: ovenproof skillet

6. Step 6

   Pour in the white wine and scrape up the browned bits. Simmer until the wine is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: ovenproof skillet

7. Step 7

   Add the chicken stock and thyme. Simmer over medium heat until reduced by about one-third.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 ml Chicken Stock, 2.0 gr Thyme

   Cookware: ovenproof skillet

8. Step 8

   Reduce to low heat and whisk in the cream, Dijon mustard, whole-grain mustard, and the remaining salt and pepper. Cook until the sauce lightly coats a spoon.

   Timer: 3 min (fixed)

   Ingredients used: 35.0 gr Dijon Mustard, 0.5 gr Ground Black Pepper, 120.0 ml Heavy Cream, 20.0 ml Mustard, 1.0 gr Salt

   Cookware: ovenproof skillet, whisk

9. Step 9

   Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth and glossy.

   Ingredients used: 20.0 gr Butter

   Cookware: ovenproof skillet, whisk

10. Step 10

    Slice the rested pork across the grain and serve with the mustard sauce.

    Cookware: Chef Knife, cutting board, plate