Pairs well with Pan-Roasted Whole Tenderloin with Bourbon Mustard Pan Sauce
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 20d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Pan-Roasted Whole Tenderloin with Bourbon Mustard Pan Sauce
(2.5)
264.1K views • 1mo ago
9.4K
264
3.6% engagement
A delicious way to cook pork tenderloin to juicy perfection with a flavorful bourbon mustard pan sauce.
01:15:00 total
Serves 4
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pork tenderloin - 1 (cut in half)
- salt - to taste (for dry brine)
- vegetable oil - 1 tablespoon (for skillet)
- shallot - 1 (finely minced)
- bourbon - 1/4 to 1/2 cup (1/4 to 1/2 cup depending on preference)
- chicken stock - 1 cup (optionally bolstered with gelatin)
- heavy cream - 1/4 cup
- Dijon mustard - 1 teaspoon
- kosher salt - to taste (to taste)
- freshly ground black pepper - to taste (to taste)
- unsalted butter - 2 tablespoons (for sauce)
Instructions
- Dry Brine Tenderloin: Sprinkle salt on all sides of the pork tenderloin halves and let rest at room temperature for 45 minutes to 2 hours.
- Preheat Oven and Skillet: Preheat oven to 300°F. Heat a stainless steel skillet over medium-high heat with 1 tablespoon of vegetable oil.
- Sear Tenderloin: Lay down the tenderloin pieces in the skillet, pressing them down to maximize contact. Sear until golden brown on all sides, about 2 to 3 minutes per side.
- Roast Tenderloin: Transfer the skillet to the preheated oven. Cook until the pork reaches an internal temperature of 145°F.
- Make Bourbon Mustard Pan Sauce: Sauté shallot in the same skillet, add bourbon, chicken stock, heavy cream, Dijon mustard, salt, and pepper. Cook down to a thick consistency, then finish with butter and pork drippings.
- Serve: Slice pork into medallions, serve with the sauce, and garnish with herbs like parsley or tarragon.
