Really good! My husband and I ate half of it at night and the rest for lunch the next day!
Indulge in a Culinary Delight: Slow-Cooked Pork Tenderloin with Creamy Mustard Sauce
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Succulent pork tenderloin, enveloped in a velvety Dijon cream sauce, beckons with every savory bite. This exquisite dish, reminiscent of French culinary finesse, invites you to savor its rich flavors and tender textures. Whether enjoyed for a cozy evening at home or showcased at a sophisticated dinner party, this recipe promises an unforgettable dining experience.
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Ingredient | Quantity |
---|---|
Pork tenderloin | 2 pounds |
Olive oil | 1 tablespoon |
Garlic powder | 1 teaspoon |
Chicken broth | 1 1/2 cups |
Dijon mustard | 3 teaspoons |
Unsalted butter | 1 tablespoon |
Salt | To taste |
Black pepper | To taste |
Heavy cream | 1/4 cup |
Fresh thyme leaves | 2 tablespoons |
All-purpose flour | 1 tablespoon |
Fresh parsley (optional) | As needed |
Crafting Culinary Excellence: Unveiling the Recipe
Unravel the Mysteries of Pork Tenderloin Perfection
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Embark on a culinary adventure as you prepare this delectable pork tenderloin with creamy Dijon sauce. With just a handful of ingredients and simple steps, you can create a masterpiece that rivals the offerings of the finest French bistros.
- Prepare the Pork: Season the pork tenderloin generously with garlic powder, salt, and freshly ground black pepper.
- Sear to Perfection: Heat olive oil in a large pan over medium-high heat. Sear the pork tenderloin until golden brown on all sides, approximately 2-3 minutes per side.
- Slow Cook with Care: Transfer the seared tenderloin to a slow cooker and add chicken broth.
- Craft the Creamy Sauce: In a mixing bowl, combine Dijon mustard and unsalted butter until smooth. Pour over the tenderloin in the slow cooker.
- Simmer to Succulence: Cook the pork on low heat for 3-4 hours or until it reaches an internal temperature of 145°F.
- Prepare the Sauce: Transfer the cooking liquid to a saucepan. Whisk in flour and heavy cream, then simmer until thickened. Add fresh thyme leaves for a burst of flavor.
- Slice and Serve: Allow the pork tenderloin to rest before slicing. Drizzle with the creamy Dijon sauce and garnish with fresh parsley for a finishing touch.