1 boneless pork tenderloin
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/2 cup water
¼ cup cream
1 tablespoon Dijon mustard
Dry tenderloin with a paper towel and season with salt and pepper to taste.
Heat a large skillet over medium-high heat then add 2 tablespoons of butter or oil or a combination of both. Heat the fat until the butter foam subsides or the oil begins to take on a dimpled appearance.
Add meat to skillet and brown thoroughly on all sides. This will take approximately 5 or 6 minutes.
Remove meat from pan and let pan cool slightly while you cut the tenderloin into one inch thick pieces.
Return heat to medium-high, add remaining butter, oil or combination to pan and when hot, add pork slices. Brown on each side, approximately two or three minutes each.
Turn heat to low and remove meat to a platter and keep warm.
Add 1/2 cup water to the pan, turn the heat to high and cook, stirring, for a minute or two. Reduce heat slightly, add cream and heat until sauce thickens slightly. Stir in mustard and heat briefly.
Pour sauce over sliced pork. Garnish with chopped parsley if desired.
COMING ON TUESDAY, SEPTEMBER 6!
RT Magazine Top Pick!
On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.
Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .
INCLUDES DELICIOUS RECIPES