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Seared Pork Tenderloin with White Wine and Mustard Pan Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Equipment

  • Nonstick Skillet

Ingredients

  • 1 lb pork tenderloin
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter divided
  • 2 tbsp shallot minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 tbsp dijon mustard
  • 1 tbsp fresh sage slivered

Instructions

  • Slice tenderloin into rounds about 1/2 inch thick. Pound until thin and season with salt and pepper.
  • Heat canola oil in nonstick skillet over medium high heat. Sear tenderloin in batches so as not to overcrowd the pan. This thin meat cooks quickly, 1-2 minutes per side it plenty.
  • Remove tenderloin slices to a plate and cover with foil to rest while you make the sauce.
  • Add 1 tablespoon butter and the shallots to the skillet. Stir frequently for 2-3 minutes until shallots are soft and golden. Add broth, wine, and mustard.
  • Use a wooden spoon to scrape up any brown bits off the bottom of the pan. The mustard will need to be whisked in to truly blend in to the sauce.
  • Bring to boil and allow to reduce by half, about 3 minutes. Remove from heat and whisk in the final tablespoon of butter and the fresh sage. Spoon sauce over tenderloin slices and serve immediately.