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Pork Tenderloin With Herb and Mustard Butter

User Rating 5 Star Rating (1 Review)

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Pork Tenderloin With Herb and  Mustard Butter

Pork Tenderloin With Herb and Mustard Butter

Photo: Diana Rattray
Pork tenderloin is lean and mild, and it is wonderful with a tasty glaze, sauce, or gravy. These simple sauteed and broiled pork tenderloin medallions are served with a delicious mustard and herb butter. I used parsley and chives, but other fresh herb combinations could be used as well. Serve with baked potatoes or rice and greens or a tossed salad for an easy yet elegant meal.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: Serves 4

Ingredients:

  • 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

Preparation:

In a small bowl combine the mustard, 3 tablespoons of butter, chives, and parsley. Mix with a fork until well blended. Set aside.

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.

To Serve:
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.

Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Wonderful!, Member lisacarol46

When I asked my 15 year old if she liked the pork, she said it (well, she nodded vigorously!, then ) 'especially the [herbed butter].(This was the part I'd been really worried about as far as her opinion.) I had oregano and parsley in my little herb garden but no chives. (Need to remedy that!). So those are the herbs I put in the herb butter. The pork was cooked well: tender and juicy. I served it with roasted sweet potato fries and roast asparagus spears. This is absolutely a keeper. Leftovers for breakfast, lunch and dinner, I think, since there are only the two of us.

6 out of 6 people found this helpful.

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