Twice-Cooked Pork Tenderloin

Great make ahead dish before slicing the pork -- save the juices for the end. Have made this as written but it begs for extras. Saute mushrooms and shallots: set aside. Cut pork into slices: set aside. To the saute pan, add juices from the pork, 1/4 C beef stock, mushroom/shallot combo. Bring to high heat for a minute, lower heat, add cream or mustard, put pork in pan. Heat it. Or add room temperature Greek yogurt (do not boil the yogurt) on low heat. Serve napped with sauce. Elegant.

Rave reviews from dinner guests. Added a bunch of sage leaves from cold yard to first browning and a couple garlic cloves with a big shallot to second browning. No cream on hand, used 1/2 1/2 with spicy Dijon - very tasty with all the other bits.
Combo with rice, roasted squash and cabbage salad for a great winter meal.

This was a very popular dish when I lived in Denmark. It is essential that you scrape up the pork's juices/tidbits for full flavor. Also, we used strictly brandy and then cream.......and brought to a light boil. Seasoned with s & p lightly, served with fresh parsley sprigs and new potatoes. It never gets old!!!!!

This is a great way to prepare a pork tenderloin. The pork gets a lot more browned than it does when cooking the tenderloin intact, imparting a great flavor and texture. I made the recommended sauce using lemon juice, which was well-received. I will add this to my regular repertoire. It's easy and quick enough that it'd work on a weeknight.

Divine! Restaurant quality.

Browned loin in 2 TBS butter. Set aside. Sauteed 4 oz sliced mushrooms and 4 sliced shallots. Laid aside. Melted remaining butter, browned pork slices; removed. Added 1/4 c beef stock, 1/4 c half-n-half, veg, pork juices, salt, pepper. Simmered sauce with pork slices for 10 mins.

The secret? Remove pan from heat as you complete each step. Butter caramelizes but doesn't scorch.

Serve with starch to soak up delicious sauce: bread, rice, noodles.

Made this with two tenderloins for five people. Had a bit leftover that I wrapped and put in the fridge. Looked for it next day, lawdy it be gone gone gone

This recipe is delicious. I was hesitant about the slices being dry but not at all. I did use sherry rather than water to deglaze the pan, and added shallots and mushrooms thanks to an earlier note. The sauce was perfect.

Made as written, using Dijon mustard in the sauce. This recipe is definitely a keeper. Next time, I may sub white wine for one-half the water when I deglaze.

Simple and delicious. Sour cream works too.

if people don't know pink pork is ok by now, they have been living under a rock. pork can be more rare than that and be perfectly safe. and is better rare than well done.

Flash sear tenderloin, as describe turning 3 times for minute a side, on forth turn cover skillet with lid and pop into preheated 350 F oven for 40 minutes.

Remove and rest tenderloin on cutting board for 8-10 minutes.

While resting meat prepare sauce.

Slice rested roast on a slight bias and arrange on service platter,

Drizzle sauce over too and garnish and serve.

Modified this to be non-dairy as follows:
Sub full fat coconut milk for the cream
Add 1 Tbsp appli cider vinegar
Be sure to use the Dijon, it helps make the sauce savory and masks the coconut completely.
Finished sauce with cultured vegan butter (we have that here).

You can't make too much of this pan sauce, everyone loves it. Same with the pork, each time I make this is is devoured.

Followed earlier notes by adding some sage leaves to first browning. Then after removing the pork added minced shallot and garlic and saluted them. Removed them, added 2 more T oil, and browned the sliced pork. Removed that to a warm plate (in oven) and added ½ c vermouth to scrape up the browned bits (added garlic and shallots back in here) before adding the cream and mustard. Really good. Pork browned but moist and flavorful.

This is SO simple and really delicious. I added some fresh rosemary and shallots to the beginning of the sauce before I added the cream. Wonderful.

Very tasty. Used beef broth instead of water, light cream instead of heavy and added sautéed mushrooms with the Dijon mustard. Easy and economical. Served with new potatoes and sautéed sugar snap peas.