Recipe from Ellie Krieger
This was a great pork recipe. It had a nice bit of spice from the mustard and pepper, and it was very moist and tender.
I didn’t change anything about the recipe. I would recommend pounding out the pork just slightly to try to get an even thickness, for easier, even cooking. Overall this took about 30 minutes to make, start to finish. It was very simple to throw together.
1.25 lbs pork tenderloin
1 t Dijon mustard (I probably used a bit more than this, if you want to really taste the mustard, I’d recommend more)
1 T black peppercorns, coarsely ground or crushed
2 t olive oil
1/2 c chicken broth
1/2 c red wine
Salt to taste
Split the tenderloin lengthwise, but do not cut all the way through, and open into one flat piece. At this point you may want to slightly pound out the meat, to create an even thickness.
Spread mustard over both sides of the meat, and rub in the pepper. (I just used my peppermill to sprinkle the pepper over the meat. I didn’t end up having to press it in, as it adhered well with the mustard.) Cut meat crosswise into four equal portions.
Heat oil over medium heat in a large skillet. Cook pork for about 10 minutes, flipping once, until internal temp reaches 155 degrees.
Remove pork to a plate, and tent with foil to keep warm.
Pour the wine and chicken broth into the skillet. Mix together, scraping up all the flavorful brown bits. Simmer for about 8-10 minutes, until reduced by about half. Season with salt, and serve over the pork.