Twice-Cooked Pork Tenderloin
Updated Dec. 5, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1boneless pork tenderloin, about 1 pound
- Salt and freshly ground black pepper
- 4tablespoons butter, extra virgin olive oil, or a combination
- ¼cup cream
- 1tablespoon Dijon mustard, lemon juice or Calvados, optional
- Chopped fresh parsley leaves for garnish, optional
Nutritional analysis per serving (4 servings)
303 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
- Step 2
Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
- Step 3
Add ½ cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.
Private Notes
Comments
Great make ahead dish before slicing the pork -- save the juices for the end. Have made this as written but it begs for extras. Saute mushrooms and shallots: set aside. Cut pork into slices: set aside. To the saute pan, add juices from the pork, 1/4 C beef stock, mushroom/shallot combo. Bring to high heat for a minute, lower heat, add cream or mustard, put pork in pan. Heat it. Or add room temperature Greek yogurt (do not boil the yogurt) on low heat. Serve napped with sauce. Elegant.
This was a very popular dish when I lived in Denmark. It is essential that you scrape up the pork's juices/tidbits for full flavor. Also, we used strictly brandy and then cream.......and brought to a light boil. Seasoned with s & p lightly, served with fresh parsley sprigs and new potatoes. It never gets old!!!!!
Rave reviews from dinner guests. Added a bunch of sage leaves from cold yard to first browning and a couple garlic cloves with a big shallot to second browning. No cream on hand, used 1/2 1/2 with spicy Dijon - very tasty with all the other bits.
Combo with rice, roasted squash and cabbage salad for a great winter meal.
Can I marinade the pork first then cook this way or would it burn?
@Lindsay If you follow the recipe you won’t need to marinade it. I went salt/pepper right into the pan and after cooking in butter and adding the sauce at the end it was plenty flavorful and juicy.
I made this following the recipe, but I used sherry for the liquid. Delicious. One guest said it was the best pork she ever had. Made it with the wild rice NYT recipe. It was definitely a hit.
2-2-26 Made with 2 1lb pork tenderloins. Doubled the sauce also but should have tripled or quadrupled the sauce. Used dijon mustard. Served with mashed potatoes and roasted asparagus. Lizzy ate and said the sauce was "bus."