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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Tenderloin With Mustard Cream Sauce Lisette Recipe

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This recipe for Pork Tenderloin With Mustard Cream Sauce Lisette is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450º oven until pork registers 155º. 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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