Description
A succulent pork dish coated in a creamy mustard sauce, perfect for a cozy dinner.
Ingredients
Scale
- 1 lb pork tenderloin, trimmed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season the pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear the pork on all sides until browned.
- Transfer the pork to a baking dish and roast in the oven for 20-25 minutes or until cooked through.
- In the same skillet, add onion and garlic; sauté until softened.
- Stir in chicken broth, heavy cream, and Dijon mustard; simmer for 5 minutes.
- Slice the pork and return it to the skillet, coating it with the sauce.
- Garnish with fresh parsley and serve hot.
Notes
For a lighter version, substitute heavy cream with Greek yogurt. Ensure pork reaches an internal temperature of 145°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 350
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 5g
- Protein: 35g