Pork Tenderloin With Mustard Crust

There are never any leftovers with pork tenderloin and with the mustard crust and the Rye-based cream sauce, this is a meal for company.

Depending on the size of the tenderloins, it will serve 4-8 people.

  • 2 tbsp. butter
  • 4 tbsp. whole grain mustard, divided
  • 2 medium pork tenderloins
  • 1 tbsp. olive oil
  • 1/2 cup shallots, finely chopped
  • 1/2 cup Rye whiskey
  • 1  1/2 cups whipping cream, room temperature

Mix together in a small bowl the butter and mustard. Set aside.

Cut the silver skin off the tenderloin, any excess fat  and pat dry with a paper towel. Season with salt and pepper.

Heat a roast pan over medium high heat and add the oil. When that is hot, add the tenderloin and sear all sides, browning as you go, Now reduce the heat. While still in the pan, brush the tops of the tenderloin with the mustard butter combination. Cover and cook but when the temperature of the meat reaches 145F (63C), remove from the pan, tent with foil and let rest.

Increase the temperature to high and add the shallots, cooking until softened. Now add the rye, cooking until it has been reduced to a glaze. Reduce the temperature to medium and stir in the mustard and cream and any juices from pork cooking until it coats the back of a spoon .

Slice the pork and arrange on a platter, spooning the sauce over the top. Let the guests help themselves OR you can plate in the kitchen and bring to the table.

Mashed sweet potatoes, broccoli, chilled salad and there you go.

Darn – I almost forgot…..bring on the wine as well. A beautiful Chardonnay would be perfect.


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