FanPost

CN Cookbook - Pork Tenderloin in Wine and Dijon sauce

Like many old cooks I rarely work off of a recipe card. This recipe is mostly from memory/experience, but I referred to one here. Still. Follow your eye and your experience as far as measured amounts are concerned. The aroma of the pork, dijon, peppers, wine and cream while this is cooking is extraordinary..

Ingredients:

1 pork tenderloin 1 to 1 1/2 pound - Hormel shrink wrapped or from your butcher are perfect.

Fresh ground black pepper

Dijon Mustard. Coarse or smooth ground. I prefer coarse

Olive oil and butter

Green pepper corns(if you have them)

Whipping cream(Heavy cream)

Dry white wine,

*No SALT is needed. The Dijon has plenty.

Preparation:

Butterfly the tenderloin. Then cut across the grain. approx. 3/8 inch thick. Or just cut into medallions. Grind some pepper on the meat and then coat one side with Dijon. A spoon or a basting brush works well.

Cooking:

Heat pan, add olive oil to coat bottom of large fry pan.

Saute pork until lightly browned. Add tsp. or two of butter. Stir around. Until light to medium browned. Remove from heat. With tongs remove the pork. Set aside on a warm platter. Drain most excess oil from fry pan.

Return pan to heat , Add 3 crushed green peppercorns (not a deal breaker if you don't have them) to the brown bits in the pan and two heaping Tbl. spoons of Dijon. Heat for a moment on high. Add 1/4 cup cream to pan. Stir in. Add 1/4 cup of wine. Bring to boil and reduce for 1 minute.

Add sauce to warmed platter of tenderloin.

Serve alone or on rice with rosemary or basil.

Asparagus or Broccoli with a spritz of lemon are a nice side dish along with a green salad or whatever else you may prefer.

*If you need more sauce, return the pan to high heat. Add 1/4 cup of wine to deglaze the pan. Stir constantly. Slowly add cream until desired consistency and reduce slightly.

Like all dishes with a cream sauce from scratch it is not difficult to do but does take some time to get the sauce right. Warm the platter, cover the tenderloin. Get the sides close to done and finish your sauce.

Perfection is not the goal. Good taste and having fun doing it are the key. My wife and I have made this for many years. The kids loved it then and now.

bon appetit

This FanPost created by a registered user of Corn Nation.

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