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Monday, 4 November 2013

Pork Tenderloin with mushroom thyme pan sauce

Recipe Title: Pork Tenderloin with mushroom thyme pan sauce 
By: Miriam Borys
Servings: 4
3   pork tenderloins (500g each approx.) 
2 tbsp. Oil (to rub on pork)
2 tbsp.  Butter ( for pork) 

For Pan sauce
4 tbsp. Butter

3 tsp. All purpose flour
1 - 2 cup broth (chicken)
1  cup white wine
3 cups mushrooms of choice (cermini are my choice)  sliced mushrooms - sauteed ahead of time
a sprig of thyme... add to the pan gravy for an amazing taste

Rub for Tenderloin
3 tbsp.  Dijon mustard
2 tsp. thyme leaves ( or 1 tbsp. Dried thyme)

Preheat oven to 400ºF. Keep your oven hot.
Rinse pork under cold water and pat dry with a paper towel. Rub a small amount of oil on each tenderloin and sprinkle with salt & pepper.

Heat large fry pan on medium heat. Add 2 tbsp. Butter and melt. Sear (brown) each tenderloin for approx. 4 min. or until browned on all sides, turning occasionally. ( this is the browning phase not the cooking phase)
Transfer meat to baking dish, reserving drippings in the frying pan for mushrooms and the pan sauce. 
Mix mustard and thyme together in a bowl; spread onto the top of the cooked tenderloin.

Bake seared tenderloins in a hot oven for approximately 20 minutes at 400 degrees until still slightly pink on the inside but the red juices are not running. Don’t over cook. Transfer to carving board; tent with foil. The pork will continue to cook and will be perfectly done in 10 minutes. Let stand.

While pork is in the oven, heat pan up again and add 2 tbsp. Butter and 2 tbsp. Olive oil to fry pan. Sauté mushrooms until slightly brown. Remove from pan and hold.
Add more butter and oil to frying pan. Melt and add flour. Stir flour into drippings and butter and let is dissolve. Now deglaze (add to remove dripping from bottom of the pan) with the white wine first and then add broth. Stir until the sauce starts to thicken. Add sautéed mushroom and continue to cook and reduce pan sauce by ¼. Add more broth if too thick. Cook for a few minutes. 

perfect pork tenderloin with thyme pan sauce
After pork has rested cut meat into thin slices. Serve topped with mushroom pan sauce. 
Serve over steamed rice and vegetables of choice.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

dijon mustard

add thyme and dijon to the top of the seared tenderloin

delicious mushroom and thyme pan gravy

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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