This pork tenderloin recipe is incredibly flavorful and ridiculously simple. Serve it over some mashed cauliflower or potatoes and you have a complete meal! This will definitely impress any guests (or just your own taste buds!), plus it is nutritious, delicious, and easy. The key is that the sauce should be a compliment, not the whole meal. Just a drizzle goes a long way when paired with this beautifully cooked tenderloin!
INGREDIENTS
1 tbsp fresh thyme
2 tsp fresh rosemary
2 clove garlic, grated or finely minced
2 tbsp whole-grain mustard
1 tbsp olive oil
Salt & pepper to taste
3 lb pork tenderloin
4 oz chanterelle or cremini mushrooms, stems trimmed, halved if large
2 tbsp minced shallots
2 tbsp cognac or other brandy
1 cup chicken stock
1/2 tbsp dijon mustard
1 tbsp heavy cream
1 tbsp unsalted butter
1 tbsp fresh parsley
DIRECTIONS
Preheat the oven to 425 degrees. Mix the thyme, rosemary, garlic, mustard, and oil until emulsified.
Season the pork with salt and pepper and then rub the pork liberally with the herb-mustard mixture. Place the fat side up on a rack set inside a heavy-bottomed roasting pan.
Roast for about 45-60 minutes, until the pork is caramelized and a thermometer inserted into the center reads 145 degrees. Transfer to a cutting board and let rest 10 minutes.
While the pork is resting, make the sauce. Pour off all but 2 tablespoons of the drippings from the roasting pan into sauce pan. Heat the drippings over medium heat, and add the mushrooms. Cook until caramelized, about 6 to 8 minutes.
Add the shallots and cook until they become translucent, about 2 minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Simmer until almost all of the liquid has evaporated. Whisk in the stock and mustard. Bring to a boil and cook until reduced by half, 8 to 10 minutes.
Add the cream and butter and gently boil until thickened. Add the parsley to taste.
Slice the pork into 6oz pieces and drizzle with the sauce.
Nutrition Facts per 6oz of pork and 2 tbsp of sauce: 382 calories, 18g fat, 3.5g carbs, 47.5g protein