Pork Tenderloin with Dijon Sauce

This pork tenderloin recipe is that fancy little dish you've been looking for. With well seasoned meat and a delicious creamy Dijon sauce it can easily be made as a weeknight meal or a sumptuous weekend spread.

Ingredients:

2 - (approx. 1 1/2 lb each) pork tenderloins

salt and pepper to taste

1 tsp dry oregano

1 tsp dry rosemary

1 tsp dry basil

1/2 tsp dry minced onion

1/2 tsp ground cumin

1 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp maple syrup

1 tbsp worcestershire sauce

1 tbsp soya sauce

 2 tbsps butter

 

Dijon Sauce:

1 tbsp butter

2 tsps minced garlic

1 tbsp lemon juice

1/2 cup 10% crean

1 tbsp Dijon

1 tsp oregano

salt and pepper to taste

Combine the salt, pepper, oregano, rosemary, basil, minced onion and cumin together. Pat the tenderloins dry with paper towels then rub the seasoning mixture into the meat to coat. Set aside.

Whisk the glaze ingredients together: 1 tbsp olive oil with 1 tbsp Dijon, maple syrup, worcestershire sauce and soya sauce. Set aside.

Preheat oven to 375°F.

Sear the pork in a skillet with 2 tbsps butter on medium high heat 3-4 minutes per side. Place the meat on a baking sheet and brush with glaze. Roast for 15 minutes then flip them over, brush with glaze and return to the oven for another 15 minutes. The internal temperature should read 145-150°F. Let rest.

Make the cream sauce in the same skillet the meat was seared in. Heat 1 tbsp butter and add the garlic for 1 minute. Then add the lemon juice, cream and Dijon scraping the pan of it's brown bits. Add oregano, salt and pepper and cook 1-2 minutes. If you'd like a thinner sauce add a little chicken broth.

Slice the pork and serve either drizzled with the Dijon sauce or you can set the sauce out in a gravy boat.

Serves 6

Adapted from: butterbeready.com

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