February 22, 2016

Mustard and Dill Roasted Pork Tenderloin with Triple Mustard Brandy Sauce

Phillis Carey's Recipe of the Week                            February 17, 2016

 Serves 4 to 6. 

2 pork tenderloins (about 1 lb. each)
2 T. olive oil
1/4 cup Dijon mustard
2 T. minced fresh dill
1/2 tsp. freshly ground pepper

3/4 cup dry Sherry
3/4 cup brandy
2 cloves garlic, minced
1/4 cup chopped shallots
2 cups heavy whipping cream
1 1/2 T. Dijon mustard
1 1/2 T. whole grain Dijon mustard
1 tsp. dry mustard
2 tsp. minced Italian parsley
Salt and pepper to taste

1. Preheat oven to 400 degrees. Trim all fat and silverskin from pork. Heat olive oil in a large heavy skillet over medium high heat. Brown the pork well on all sides, about 2 minutes per side. Transfer pork to a parchment-lined baking sheet and let cool 10 minutes. Stir together the mustard, dill and pepper. Smear all over the pork. Roast pork for 15 to 20 minutes or until the internal temperature reaches 150 degrees. Let pork rest 8 to 10 minutes before slicing across diagonally into 1/2 inch thick slices.

2. Meanwhile for sauce, place the sherry, brandy, garlic and shallots in a medium saucepan and bring to a boil. Boil to reduce until only 1/3 cup of the liquid is remaining. Add the cream and cook until about 1 1/2 cups of liquid is remaining and the sauce has thickened. Whisk in the Dijon, whole grain Dijon and dry mustards. Add the parsley, salt and pepper to taste. Keep sauce warm until ready to serve or reheat, stirring often, just before serving. Serve sauce spooned over pork slices.

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