Twice-Cooked Pork Tenderloin

We love a good bone-in pork chop, but this week I wanted to switch it up a bit and test out a pork tenderloin. The tenderloin cooks a lot faster, and is super juicy and flavorful – it’s perfect for a weeknight dinner.

When researching different ways to prepare the meat, I came across a twice-cooked recipe from The New York Times and was sold. I love a nice crust on meat, and this version allows you to get a beautiful golden color on all sides of the pork – not just the outside. The original recipe called for a few different ingredient options for the sauce, but I selected Dijon to add some additional creaminess, and then finished with a squeeze of fresh lemon juice for a touch of acid.

In less than 30 minutes, you have an impressive and delicious meal that is sure to stay in your weeknight dinner rotation.

Enjoy!

Twice-Cooked Pork Tenderloin
 
Serves: 2
Ingredients
  • 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
Instructions
  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

 

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