Wednesday, April 7, 2010

Pork Tenderloin with Dijon Sour Cream Pan Sauce.

This recipe is very fast for a mid-week dinner. You can easily substitute butterflied chicken breasts, or a pork chop for the tenderloin, if you prefer.

~ serves 4 ~

2 pork tenderloins, silverskin removed, cut in half
2 shallots, minced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup white wine / dry vermouth
2 T dijon mustard
1 T grainy mustard
juice from half of a lemon
1/2 cup 5% sour cream
sea salt and freshly ground black pepper
olive oil

Preheat oven to 400 degrees.
Season the tenderloin halves with salt and pepper. Heat pan over high heat. Add a splash of olive oil. Sear all sides of tenderloin. Remove tenderloin from pan and place on baking sheet. Bake for 8-12 minutes, or until internal temperature reads 160 degrees.
Meanwhile, reduce heat to medium. Add shallots and garlic, saute until soft. add wine and reduce by half, add chicken stock and reduce by half. Remove from heat, whisk in mustard, lemon juice and sour cream. Check seasonings and adjust accordingly. Serve tenderloin with sauce.

1 comment:

  1. I like your recipe. Very delicious pork loin. I pan fried each side of the loin for 2 mins to make sure it is perfectly brown. Generous amount of sour cream, onion, white wine and mixed mushroom in the sauce will ensure the recipe is completely delicious.
    I just take the chance to taste up my new purchased silicone measuring cup . It works exactly as I wish.