Juicy pork tenderloin is seared on the stovetop to give it a nice crust and finished off in the oven.
While the meat rests, the browned bits in the bottom of the pan are turned into a sweet and tangy sauce that goes perfectly with the tender pork.
One of the things I’m constantly working on is wasting less in the kitchen.
Condiments are one of the things that seem to go bad on me fairly often, so I’m working on keeping an eye on their expiration dates.
I noticed back when I made the Dill Chicken Paillards with Tomato-Dill Relish last week that my recently purchased jar of coarse ground mustard was only good for a little while longer, so I wanted to come up with a way to use it.
I had a piece of pork tenderloin left in the fridge from when I made Noodles with Roast Pork and Almond Sauce with Honey Oranges, and mustard and pork go so well together that I figured I could come up with something delicious.
This worked out really nicely, and I was able to use up some things before they went to waste.
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Juicy pork tenderloin is seared on the stovetop to give it a nice crust and finished off in the oven. While the meat rests, the browned bits in the bottom of the pan are turned into a sweet and tangy sauce that goes perfectly with the tender pork.
- 2 tablespoons high-heat cooking oil such as peanut or grapeseed
- 1 pork tenderloin (1 to 1 1/2 pounds), trimmed of any excess fat
- Kosher salt and freshly cracked black pepper, to taste
- 2 tablespoons shallot, minced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 3 tablespoons coarse ground mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon pure maple syrup
- Fresh parsley, chopped, for garnish (optional)
Heat 2 tablespoons peanut oil in a large, ovenproof skillet, over moderate heat.
Season pork tenderloin with salt and pepper and sear in the skillet until each side is nice and golden brown. You’ll know when the meat is ready to be turned when it no longer sticks to the pan.
Once each side is seared, transfer the pan to the oven and roast until the internal temperature reaches 145°F, about 15-20 minutes. Remove pork to a carving board and let it rest for 10 minutes while you make the sauce.
Place the skillet back on the stovetop over moderate heat. Add the shallot and garlic and sautée until soft. If there isn’t much oil left in the pan, add another tablespoon. Add the flour, stirring with a wooden spoon, letting it cook for about 2 minutes.
Pour about 1/3 of the mixture into the skillet, whisking as you add it. Once it is starting to bubble, add half of what’s left, whisking as you go, let it come up to a bubble, and then repeat with the remaining liquid. Stir and let it reduce to your desired consistency. Season to taste with kosher salt and freshly cracked black pepper.
To serve, slice the pork into medallions and serve with the sauce alongside.
Don’t use a non-stick skillet here, as you want some bits of meat to caramelize on the bottom of the pan for the sauce.
- Serving Size:
- Calories: 224
- Sugar: 3.4 g
- Sodium: 456.8 mg
- Fat: 9.3 g
- Saturated Fat: 1.5 g
- Carbohydrates: 7.5 g
- Fiber: 0.3 g
- Protein: 24.8 g
- Cholesterol: 73.7 mg
Keywords: pork tenderloin, sauce
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