Seared Duroc Pork Tenderloin with Grain Mustard Cream
Provided by Chef Wade Burch of WB’s Table
- 1 pork tenderloin (silver skin removed)
- 2 Tbsp sunflower oil
- 3 Tbsp extra virgin olive oil
- 2 Tbsp whole grain mustard
- 1 Tbsp unsalted butter
- 1 tsp finely minced garlic
- 1 tsp minced shallot
- ½ cup chicken broth, reduced
- ½ cup white wine
- ½ cup heavy whipping cream
- Salt and pepper to taste
Directions:For the pork tenderloin: Using a knife, remove the silver skin (a strip of tough connective tissue) from the tenderloin. Season the tenderloin with salt and pepper and allow to warm a bit at room temperature. Preheat the oven to 450 degrees. Heat a heavy pan over high heat for 3-4 minutes. Carefully add the oil to the pan, followed by the tenderloin. Allow the meat to sear for two minutes on all sides. Put the tenderloin in the oven and cook to an internal temperature of 163 degrees (as measured with a meat thermometer). Remove from the oven and allow the meat to rest while keeping it warm.
For the sauce: Heat a small sauce pot over medium-high heat. Add the oil and the butter. Add the shallot and garlic and allow them to “sweat” in the oil and butter until the shallot is translucent. Add the white wine to deglaze the pot, simmering for about two minutes to allow the alcohol to burn off. Add the broth, mustard and heavy cream before lowering the heat. Cook 5-7 minutes until the sauce is reduced and thickened. Keep warm.
Once the pork has rested, slice into medallions and place on a large dinner plate. Spoon the mustard cream sauce onto the plate. Serve.