Dijon Pork Tenderloin
RECIPE YEAR: 2020
RECIPE BY: CHEF JENIFER RAMOS
PAIRS WELL WITH: GRENACHE, CHARDONNAY
- 2 pork tenderloins
- 4 tbsp Dijon mustard plus 1 tbsp for sauce
- 1 tbsp Olive Oil
- 2 tbsp unsalted butter
- 2 shallots, minced
- 1 clove Minced Garlic
- 1 cup Rendez-vous Grenache (Drink the rest!)
- 1 cup heavy cream
- Chopped Italian Parsley
Preheat oven to 350 degrees. Coat pork tenderloins generously with mustard. Spray a 9x13 inch baking dish with non stick cooking spray. Heat oil in a large skillet over medium-high heat. Sear meat on all sides, turning to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness (Suggested internal temp 145 degrees)
While meat is cooking, melt butter over medium heat in the same pan used to cook the pork. Cook shallots until soft & add Garlic. Stir in wine, mustard, and cream, and cook until volume of liquid is reduced by half.
Serve sliced pork with sauce spooned over, garnish with parsley.
**Chef's Note: This recipe is also delicious with any gamey meats...think venison, lamb, or even boar!