Author Topic: Pork Tenderloin with Herb and Mustard Butter  (Read 4908 times)

SarahC

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Pork Tenderloin with Herb and Mustard Butter
« on: April 24, 2012, 06:11:17 PM »


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.
« Last Edit: October 28, 2014, 08:24:35 AM by Doug Varrieur »



BigTex

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #1 on: April 24, 2012, 10:31:41 PM »
That sounds really good Sarah  :o :o
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SarahC

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #2 on: April 24, 2012, 10:52:11 PM »
I like to cook, BigTex. It took me a while to get switched to low-carb. I knew which foods compliment each other the old way and it took a while to figure this way out.



umpa

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #3 on: April 25, 2012, 09:31:25 AM »
Beautiful recipe Sarah! :)

mouseissue

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #4 on: April 25, 2012, 01:12:57 PM »
Sounds wonderful!
Thanks Sarah! ;D ;D ;D
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Doug Varrieur

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #5 on: May 27, 2013, 08:30:40 AM »
This is a delicious recipe :)
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Doug Varrieur

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Re: Pork Tenderloin with Herb and Mustard Butter
« Reply #6 on: April 23, 2015, 08:47:17 AM »
This recipe worked well with Chicken too! Delish :)
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