Serves 4
120 min
Mustard Pork
Recipe GLPRfbea0c28ac9a97
Tender pork tenderloins coated generously with Dijon mustard, roasted until succulent, then finished with a silky cream sauce enriched with white wine, shallots, and fresh rosemary. This elegant main course delivers bold mustard flavor balanced by a luxurious pan sauce.
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Ingredients
1 tablespoon olive oil
2 pork tenderloins, about 8 ounces each
Salt and freshly ground black pepper to taste
3/4 cup Dijon mustard
1 shallot, minced
1 cup dry white wine
1 cup creme fraiche
2 tablespoons fresh rosemary, chopped
Directions
Preheat your oven to 350°F (175°C).
Coat the bottom of a roasting pan with olive oil. Season both pork tenderloins generously on all sides with salt and pepper, then coat each thoroughly with Dijon mustard, using about 3/8 cup per tenderloin. Place the mustard-coated pork in the prepared pan and add 1/2 cup water around the base.
Roast in the preheated oven for approximately 1 hour 30 minutes, until the pork reaches an internal temperature of 145°F (63°C). Check the pan occasionally; if the water has evaporated, add a bit more to prevent sticking and burning.
Transfer the roasted pork to a warm serving platter and tent loosely with foil to keep warm.
Place the roasting pan on the stovetop over medium heat. Add the minced shallot and sauté for about 1 minute until fragrant and softened.
Pour in the dry white wine to deglaze the pan, stirring to loosen any browned bits from the bottom. Increase heat to medium-high and simmer until the liquid reduces by half, about 3 to 4 minutes.
Reduce heat to medium, then whisk in the creme fraiche and chopped fresh rosemary. Continue to simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce reaches a smooth, pourable consistency.
Taste the sauce and adjust seasoning with salt and pepper as needed. Slice the pork tenderloins into 1/2-inch thick pieces, arrange on plates, and drizzle with the mustard-cream sauce. Serve immediately.
