You may also like
Categories:
olive oil pork tenderloin kosher salt freshly ground black pepper whole grain unsalted butter chicken flour
Viewed: 98 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, cut crosswise into 8 slices
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons whole-grain Dijon mustard (such as Maille)
- 1 tablespoon unsalted butter
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon all-purpose flour
Method
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.
- MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
