Pork Tenderloins Dijon
Pork tenderloin cutlets served with a Dijon mustard cream sauce.
12 pork tenderloin cutlets
Kosher or sea salt and freshly ground black pepper to taste
All-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon butter
1/2 cup white wine vinegar
8 peppercorns, crushed
2 cups cream
1/3 cup Dijon mustard
2 tablespoons butter, softened
Salt and pepper
- Flatten pork tenderloins between two sheets of waxed paper until they are 1/4-inch thick. Sprinkle with salt and pepper, and coat both sides well with flour.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high heat. Saute tenderloins on both sides just until done, about 2 to 3 minutes per side. Transfer to a platter and keep warm.
- Add to the skillet the vinegar and crushed peppercorns; boil mixture, stirring up the browned bits that cling to the bottom of the pan, until mixture is reduced by two-thirds. Add cream and simmer until reduced and thickened.
- Remove from heat; stir in mustard and 2 tablespoons butter. Season to taste with salt and pepper. Serve sauce ladled over cutlets.
Makes 12 servings.