Twice-Cooked Pork Tenderloin
Serves: 2
  • 1 pound whole boneless pork tenderloin
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¼ cup cream
  • 1 tablespoon Dijon mustard
  • ½ cup water
  • Squeeze of fresh lemon juice
  • Salt and pepper
  • Chopped fresh parsley for garnish
  1. Season entire tenderloin with salt and pepper
  2. Place cast iron skillet on stove over medium-high heat
  3. Add 1 tablespoon of the butter and 1 tablespoon of the olive oil
  4. When the foam from the butter reduces, add meat to the pan
  5. Brown top, bottom and each side for about 2 minutes each, a total of 8 minutes
  6. Turn off heat, remove meat from pan and let sit on a cutting board for about 3 minutes
  7. Cut meat into inch-thick slices
  8. Turn heat back to medium-high and add remaining butter and olive oil
  9. Once butter has melted, add pork slices to pan and cook on each side for about 2-3 minutes
  10. Remove meat to a platter and set aside
  11. Add ½ cup water to the pan, stirring and scraping up any bits for a minute
  12. Reduce heat to low and add cream, stirring for about 2-3 minutes until slightly thickened
  13. Add mustard, a pinch of salt and pepper, a squeeze of fresh lemon juice, and stir to combine
  14. Top each slice of pork with a spoonful of sauce and garnish with parsley
Recipe by Feeding an Italian at