Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: Serves 4
- 2 tablespoons Dijon mustard or a Dijon style gourmet mustard
- 3 tablespoons butter, softened
- 2 teaspoons finely chopped chives
- 1 teaspoon finely chopped parsley
- 1 large pork tenderloins or 2 medium, about 1 to 1 1/2 pounds
- salt and pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
Line a baking pan or broiler pan with foil and set a rack in it. Set aside. Cut the pork tenderloin into 6 to 8 2-inch medallions. Flatten each medallion slightly with the heel of a hand. Sprinkle both sides with salt and pepper.
In a skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. When the butter is foaming, add the tenderloins. Cook on each side for about 4 minutes. Transfer to the prepared pan and broil about 4 inches from the heat source for about 2 minutes. The tenderloins should register at least 145° on an instant read thermometer inserted in the center of the thickest medallion. Remove from the oven and tent with foil. Let rest for 5 minutes.
On each plate, spread a few teaspoons of the mustard butter in the center; place a medallion (or two, if quite small) on the mustard butter. Garnish with parsley leaves, if desired.
Note: you can use two smaller pork tenderloins and make smaller medallions. They will take a bit less time to cook.
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