Pork Tenderloin with a Simple Honey Dijon Pan Sauce
Ingredients
- 2 lb 2 Pork Tenderloins, 1 lb. each
- 2 tbs Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
For the pan sauce
- 1 cup Low Sodium Chicken Stock
- 1 tbsp Sherry or Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 tbsp Cold Butter
- 2 tbsp Parsley chopped
Instructions
Pork Tenderloin Instructions:
- Preheat oven to 375F.
- Trim excess fat and silver skin from the tenderloins; pat dry and season well salt and pepper.
- Heat a large oven-safe frying pan on medium high heat, add olive oil and brown tenderloins, 2-3 minutes on each side.
- Transfer the pan to the preheated oven and roast for about 20-30 minutes or until the internal temperature of the pork reaches 145F. (Please don’t overcook or it will dry out.)
- Remove the pan from the oven. Place tenderloins on a plate and tent with aluminum foil to keep warm while you make the sauce.
Simple Dijon Honey Pan Sauce Instructions:
- Add the chicken stock to the pan and heat over medium high heat till bubbling. (Be careful with that handle. It will still be hot from the oven.)
- Add the vinegar, mustard, and honey, whisking to blend.
- Use a wooden spoon to scrape the bottom of the pan to dissolve all the brown bits.
- Add the juices from the plate with the pork tenderloin.
- Reduce the sauce by half, about 2-3 minutes. Add pepper to taste and salt, if needed.
- Add butter and whisk to incorporate into pan mixture until a sauce comes together. Add parley and serve with sliced tenderloin.