Pork Tenderloin with Port Mustard Reduction Sauce
(originally published in Gourmet Magazine in about 1985)
1 pork tenderloin
Tawny Port (Sandeman’s Founders Reserve is what I use.)
Flour for dredging
Butter, Canola Oil
- Preheat oven to 450.
- Spread Dijon mustard lightly and evenly over the whole tenderloin.
- Dredge in flour.
- On high heat, melt a tablespoon of butter and about the same amount of Canola oil in an ovenproof heavy pan (cast iron if possible).
- As soon as it foams and subsides, brown the tenderloin on all sides.
- Transfer to oven for six to eight minutes, depending on thickness of tenderloin. (For medium rare to medium, still pink in the center.)
- Remove from oven, set meat to rest. Turn off oven.
- In the same skillet (watch out you don’t burn yourself on the hot handle), back to high heat on the stovetop, add a whole chopped medium shallot. Stir until slightly softened, then add two tablespoons of Dijon mustard and ½ cup of port. Reduce by half, stirring constantly.
- Off heat, add ¼ to ½ cup of heavy cream. Stir to incorporate.
- Slice the pork on the bias about ¼ to 3/8 inch thick. Nap with the port mustard sauce.
Serves 2 or 3.