Pork Tenderloin with Herb and Mustard Butter
2 tablespoons Dijon mustard or a Dijon style gourmet mustard
3 tablespoons butter, softened
2 teaspoons finely chopped chives
1 teaspoon finely chopped parsley
1 large pork tenderloins or 2 medium, about 1 to 1 1/2 pounds
salt and pepper
2 tablespoons butter
1 tablespoon olive oil
Preparation:
In a small bowl combine the mustard, 3 tablespoons of butter, chives, and parsley. Mix with a fork until well blended. Set aside.
Line a baking pan or broiler pan with foil and set a rack in it. Set aside. Cut the pork tenderloin into 6 to 8 2-inch medallions. Flatten each medallion slightly with the heel of a hand. Sprinkle both sides with salt and pepper.
In a skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. When the butter is foaming, add the tenderloins. Cook on each side for about 4 minutes. Transfer to the prepared pan and broil about 4 inches from the heat source for about 2 minutes. The tenderloins should register at least 145° on an instant read thermometer inserted in the center of the thickest medallion. Remove from the oven and tent with foil. Let rest for 5 minutes.
To Serve:
On each plate, spread a few teaspoons of the mustard butter in the center; place a medallion (or two, if quite small) on the mustard butter. Garnish with parsley leaves, if desired.
Note: you can use two smaller pork tenderloins and make smaller medallions. They will take a bit less time to cook.
Serves 4.
