Seared Pork Tenderloin with Mustard Sauce is so easy, tasty and low-calorie too!
The making of Seared Pork Tenderloin with Mustard Sauce
Seared Pork Tenderloin with Mustard Sauce is so easy, tasty and low-calorie. My recipe for Braised Leeks with Peas was a great accompaniment and made for a quick and easy meal.
Remember the days when pork had to be cooked to death? Well, no more. Pork tenderloin is best served slightly pink so it stays moist and tender.
Most pork tenderloins come with "silver" skin, white, thick, and silvery-colored connective tissue. This is unpleasant to eat and needs to be removed.
How to remove silverskin on a tenderloin
To remove the silverskin, use a sharp knife such as a boning knife or paring knife and begin by inserting the tip of the knife up under the silverskin approximately ½ inch from the edge where the silverskin ends or begins. Then with a cutting motion, angle the blade a little upward as the knife begins cutting between the silverskin and the meat. Hold onto the silverskin as it is cut to keep it tight so tension exists to make the cut between the meat and the silverskin as clean as possible. Keep cutting all the way down the length of the silverskin until it is removed. Repeat as necessary until all the silverskin is removed.
Double the mustard = double the fun
Using two mustards in the sauce gives it a nice depth of flavor and texture. If you don't have a refrigerator full of mustards like I do, I would go for the grained mustard over the Dijon, if I had to choose. And as always, use as much, or as little mustard as you like. I do the full 2 tablespoons of each, but then again, I like my mustard.
Seared Pork Tenderloin with Mustard Sauce
- 1 1 pound pork tenderloin, cleaned of all silver skin
- Salt and freshly ground pepper to taste
- 1 tablespoon extra virgin olive oil
- ½ cup dry white wine
- 1 cup homemade or low sodium chicken broth
- 1 - 2 tablespoons whole grain mustard
- 1 - 2 tablespoons Dijon mustard
- 2 tablespoons cornstarch
- 1 tablespoon chilled unsalted butter optional (but good)
- Heat the oven to 400º F.Remove any silverskin from the tenderloin. Season on all sides with salt and pepper.
- Heat an ovenproof skillet on the stovetop; when hot add the olive oil. Add the tenderloin and sear on all sides until well browned, about 10 minutes. Place the pan into the oven to cook about 20 minutes more or until 145 degrees F. (Just pink)
- Meanwhile, in a bowl or mixing cup, combine the wine, broth, mustards, and cornstarch. Mix well. Set -aside.
- Remove the pork from the oven and move to a cutting board. Cover lightly with foil and allow to rest for at least 5 minutes.
- When the pork is resting, put the skillet back onto the stove-top; give the cornstarch mixture a nice stir then pour into the skillet, use a spoon to loosen any browned bits from the bottom of the pan, stir until the sauce has thickened. Turn off the heat and swirl in the butter, if using. Taste and season with salt and pepper.
- Slice the tenderloin into ½ inch slices, arrange on a warmed plate and spoon the sauce over. (In my case, I started with a spoonful of my veggies, braised leeks, and peas, then placed my first couple of pieces of tenderloin on that, then spooned the sauce over...)