Pork tenderloin with mustard sauce

Varkenshaas la petite (??)

Ingredients

• 2 pork tenderloins (1 1/2 lb total, trimmed)

• 2 tbsp olive oil

• 5 tbsp unsalted butter

• 1 tsp minced shallot

• 1/4 c dry white wine

• 2/3 c chicken broth

• 3 tbsp dijon mustard

• 2/3 c heavy cream

• 1 tsp finely chopped fresh basil leaves

• 1 tsp finely chopped fresh parsley leaves

• Garnish: 1 tsp finely chopped fresh chives

Steps

1. Preheat oven to 400F

2. Pat pork dry with paper towels and season with salt and pepper

3. In a large heavy kettle, heat oil and 4 tbsp butter over moderately high heat until hot but not smoking and brown pork on all sides.

4. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes

5. Transfer pork to shallow baking dish and roast in oven until a meat thermometer registers 155F for barely pink meat, 10-15 minutes

6. While pork is raosting, add remaining tbsp butter and shallot to kettle and cook over moderate heat until softened.

7. Add wine, broth, and mustard and simmer, scraping up brown bits until reduced by about a half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.

8. Cut pork into 1/2 inch thick slices. Pour sauce over pork and garnish with chives. Serves 4.