Author Topic: Pork Tenderloin with Herb and Mustard Butter  (Read 6363 times)

SarahC

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Pork Tenderloin with Herb and Mustard Butter
« on: April 24, 2012, 06:11:17 PM »


Pork Tenderloin with Herb and Mustard Butter

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.
« Last Edit: October 28, 2014, 08:24:35 AM by Doug Varrieur »



BigTex

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #1 on: April 24, 2012, 10:31:41 PM »
That sounds really good Sarah  :o :o
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SarahC

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #2 on: April 24, 2012, 10:52:11 PM »
I like to cook, BigTex. It took me a while to get switched to low-carb. I knew which foods compliment each other the old way and it took a while to figure this way out.



umpa

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #3 on: April 25, 2012, 09:31:25 AM »
Beautiful recipe Sarah! :)

mouseissue

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #4 on: April 25, 2012, 01:12:57 PM »
Sounds wonderful!
Thanks Sarah! ;D ;D ;D
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Doug Varrieur

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #5 on: May 27, 2013, 08:30:40 AM »
This is a delicious recipe :)
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Doug Varrieur

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #6 on: April 23, 2015, 08:47:17 AM »
This recipe worked well with Chicken too! Delish :)
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