I've been making this recipe for a number of years and every time I serve it to guests I am inevitably asked for the recipe. It's my all-time favorite pork tenderloin preparation!
The pork tenderloin is first seared on top of the stove and then finished in the oven. A delicious, light cream sauce with shallots, herbs and wine is then prepared in the searing pan to deglaze all the delicious browned bits.
You can see how juicy and tender it turns out made this way!
You can see how juicy and tender it turns out made this way!
I served the pork with steamed spinach and pureed sweet potatoes but it would also taste wonderful with oven-roasted potatoes and root vegetables or mashed potatoes or celery root and Brussels sprouts.
Varkenshaas (Pork Tenderloin with Mustard Cream Sauce)Adapted from La Petite Restaurant, Anacortes, Washington
and found on Epicurious
Even if you halve this recipe, you may wish to keep the sauce proportions the same, it is that good!
2 pork tenderloins (1 1/2 pounds total), trimmed
2 tablespoons olive oil
5 tablespoons unsalted butter
1 teaspoon minced shallot
1/4 cup dry white wine (always Chardonnay in our home)
2/3 cup chicken broth
3 tablespoons Dijon mustard
2/3 cup heavy cream (I have used lighter cream and even fat free versions successfully)
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh parsley leaves
Garnish: 1 teaspoon finely chopped fresh chives
Preheat oven to 400° F.
Pat pork dry with paper towels and season with salt and pepper. In a heavy saute pan large enough to hold the tenderloins without crowding, heat the oil and 4 tablespoons butter over medium high heat until sizzling (be careful not to burn the butter), brown pork on all sides, turning occasionally, for 10 minutes. Transfer pork to a shallow baking dish and roast in the preheated oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.
Meanwhile, add the remaining tablespoon of butter and shallot to the same saute pan used to brown the meat, and cook over medium heat until softened. Add wine, broth, and mustard ,scraping up any browned bits, and simmer until reduced by almost half. Add the heavy or light cream along with the chopped basil and simmer until thickened. Stir in the chopped parsley and add salt and pepper to taste. Remove from heat.
Cut pork into 1/2-inch-thick slices. Pour sauce over pork and garnish with chives.
The microplane and my immersion blender are my favourute gadgets. I can easily see why this would be one of your favourite dishes Susan. Thank you so much for sending it in!!!!ReplyDelete
This sounds delicious! I will make it soon for friends.ReplyDelete
Thanks for sharing,
My favorite tools too..w/ the K/A stand mixer..ReplyDelete
Looks great Susan~
This looks like a delicious pork tenderloin recipe. We always have one in the freezer and I am always looking for a new way to prepare them.ReplyDelete
I love the microplane too! I can't imagine life in the kitchen without it!ReplyDelete
Love that tenderloin it is moist and full of flavor with the fresh herbs.
It looks delicious! Thanks for posting (again)! :)ReplyDelete
I've never used one of those larger microplanes... never knew they could do things like mincing... what a great idea. I have no patience for all that chopping... great to have a tool that does it so easily. i don't know what I did without a microplane... I think it was MArtha Stewart magazine that first used a rasp for lemons 20 years ago... I could kiss them!!ReplyDelete
Great looking recipe... how can I not try something you recommend so highly... you haven't steered me wrong yet, Susan! Besides, how can you go wrong with mustard, wine and cream???
I have used the recipe and I totally agree, it is wonderful. Thanks for posting it again and reminding me of how tasty it is, my family will be so happy :)ReplyDelete
Microplane is a favorite here, too! And your pork looks amazing! I really need to try it! Love the sides along with it!ReplyDelete
I was just telling a friend today how much we like pork tenderloin and now here's a delicious recipe to add to my collection.ReplyDelete
Did you post a pork tenderloin recipe that is baked in a loaf of Italian bread? This would have been, I think, within the past year. I want to do it again and thought to post about it but can't remember who introduced me to it. I really need a better system for cataloging blog recipes.
I adore my microplane! Such a great tool to have in the kitchen.ReplyDelete
I love pork tenderloin! I have a fantastic recipe that I should post about some day. I'll be keeping your recipe! It looks delicious! You have the best recipes! If you want dessert you should stop by my blog, it's all ready! LOL!!! Have a great day!ReplyDelete
Yummm - a tasty visit for this Sandwich Generation granny nanny! And a fun time for Happier Than A Pig In The Mud's Valentine Kitchen Gadget Party. Happy Valentine's Day. :)ReplyDelete
Hi Susan! Your pork tenderloin looks amazing and yes, I love my microplane too! Such a useful tool, used mine today for Parmesan:@)ReplyDelete
Thanks so much for joining the party-Happy Valentine's Day-enjoy:@)
Susan, that pork tenderloin recipe looks to die for -- the creamy sauce would have me licking from the plate! JoniReplyDelete
This does look like a great tenderloin recipe- thanks for re-posting. I'm always looking for ways to prepare lean cuts of meat, and this looks delicious. I love my microplanes as well!ReplyDelete
Susan...I have everything to make this and plan to this week!! Looks devine and microplanes are right up there with my favorite gadgets too :)ReplyDelete
Sounds and looks like a wonderful dish...I need one of those microplanes!!!ReplyDelete
We like pork tenderloin at restaurants but I have never made one. Your recipe makes it look easy, so I think I will try! LindaReplyDelete
I did not know the proper name for microplane. Learned something else at this party.ReplyDelete
Looks so fantastic! We love pork tenderloin.ReplyDelete
I can't believe I don't even have a microplaner. I have the smallest side on the standing cheese grater, but with all of my gadgets, you would think I would have one!
Have a Happy Valentine's Day!
I love the microplane too!Thanks for sharing this wondeful recipe Susan, I love pork tenderloin! A warm hug....ReplyDelete
This really looks good!too bad I don't eat pork but this dish is tempting me to. You are very creative Susan.ReplyDelete
Have a great Valentines day and a great week ahead.
What an interesting post! I love and cook pork tenderloin quite a bit; great meal to serve company without too much extra work. I am sure to try this one soon; thank you. I would be lost without my microplane as well as my immersion blender.ReplyDelete
Your recipes are always so wonderful, Susan, and if this is on your list of best things you've ever eaten I have to try it. Yum, that sauce looks delicious.ReplyDelete
The sauce sounds delicious, Susan! I'm always loking for new ways to prepare pork tenderloin so I'm keeping this recipe handy for the next time I prepare it.ReplyDelete
I also love using a microplane for citrus zest and mincing garlic.. they are handy tools!
Thank you, all!ReplyDelete
Bonnie, I did not post that recipe but I have made it. I honestly didn't care for it because the bread turned out too dry and I also like my pork tenderloin seared like this. It's a beautiful presentation, though!
I'd have to say my immersion blender is my absolute favorite gadget! This pork tenderloin looks pretty darn amazing!ReplyDelete
It looks delicious, Susan, I have had it out, but never made it.ReplyDelete
This gadget party made me think I need to clean all the gadget drawers out! :)
The pork looks super...ReplyDelete
The microplane is one gadget you can't live without!!
Well, if this is the best thing you ever ate (recently) I am just going to have to make it, Susan!! You make so many incredible dishes. This looks yummy and lovely! And, my husband is such a pork fan, sometimes I have to stifle a snort from him when he eats it!ReplyDelete
A microplane is my SECOND favourite tool. My first is my Thermomix. It is more important to me than my dishwasher, and you know what that means.
Happy Happy Heart Day, Susan!
I'll have what you're having, Susan.ReplyDelete
Btw, the microplane is one of my can't-live-without kitchen tools.
I love using them for grating garlic, shallots, nutmeg, cinnamon, my finger.
You name it, it's a wonder gadget.
Wow, this pork chop looks yummie...what a great meal :-) I own a few of the microplanes and love them!ReplyDelete
I can see why this was the best thing you've eaten... lately---mustard, cream and shallots are wonderful together in a sauce!ReplyDelete
Pork tenderloin is so versatile, and an economical choice for entertaining.
fun idea, looks great and good recipes should be shared again and again thanks for the get well wishesReplyDelete
A delicious pork tenderloin recipe! Shallot, mustard, wine and cream...the sauce is the winner too.ReplyDelete
Your sauce looks & sounds delish on your PT! Love my microplane too :-)ReplyDelete
Love your collection of microplanes, Susan. I only have one...I see I'll have to add a couple to cover all my bases. :)ReplyDelete
I've had something similar..with the mustard and cream, but I think it was made with chicken.
I don't serve nearly enough pork. Can't wait to try this for the family.
my tummy is growling this looks so good!!ReplyDelete
Susan, this sounds wonderful! I have had something similar and liked the flavors very much. Microplanes are a must ;o)ReplyDelete
Oh yummy! What a nice linky party; I'm such a pushover when told that something is the best thing ever. (I just broke my microplane so must find another. I don't want to be without it.)ReplyDelete