"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pork Tenderloin With Mustard Cream Sauce Lisette Recipe

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This recipe for Pork Tenderloin With Mustard Cream Sauce Lisette, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Watters
Added: Friday, November 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins, trimmed well, about 1.5 lbs. total
1/2 c Dijon style mustard
3 T. canola or olive oil
6 shallots, minced
1/2 c. heavy cream
1/3 c. all-purpose flour
6 T. unsalted butter
1 c. Tawney Port

Directions:
Directions:
Arrange pork on a large piece of wax paper and coat all over with mustard. Put flour on wide shallow dish and dredge pork. In a large ovenproof skillet, heat oil with 2 T. of butter over moderately high heat until foam subsides. Sear pork, turning carefully with tongs until golden crust forms. In skillet, bake pork in middle of preheated 450 oven until pork registers 155. Transfer to a large plate, cover loosely with foil and let stand 10 minutes. In same skillet, melt 2 T. butter and saute' shallots, stirring for 1 minute. Add port and cook, scraping brown bits, until reduced by half. Remove the skillet from heat, stir in cream and remaining 2 T. of butter, stirring until butter is melted. Divide the sauce among 4 plates, slice pork on the diagonal, and arrange the slices on the sauce.

Personal Notes:
Personal Notes:
This recipe was brought to our table by Sue on for one of our many family get-togethers.

 

 

 

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