Stovetop Pork Tenderloin
Category:
Pork - Lamb
NYTimes
Cooking time:
15-20 minutes
Ingredients:
1 pork tenderloin (about a pound)
3 T butter + 2 T canola oil [ split ]
1/4 c heavy cream
1 T mustard
1 T lemon juice
salt
pepper
Directions:
- Heat 2T butter and 1T oil in a large frying pan - medium heat
- Season the meat with salt and pepper and add to the frying pan (you may need to curve it a little to fit)
- Brown the meat on all sides - keep the heat at a level that does not encourage the butter to brown too much
- Once browned, remove meat and let it cool a little (5 minutes) on a cutting board - set the frying pan aside, maintaining all the oils in it
- After 5 mins - cut the meat into 1" slices, and heat 1T butter and 1T oil in the frying pan
- Brown the medallions on each side and remove them to a warm platter
- Add 1/2 c water to the pan and put heat on high, stir and scrape any drippings into the water
- Lower the heat to medium, add the cream and cook using a whisk until the liquid thickens
- Into thickened liquid, add the mustard and lemon juice and stir in with the whisk
- Serve warm over the meat
Notes:
This is a very easy and fast protein and a great low carb dinner meat.
Accompaniments: green beans, broccoli, cauliflower, or zucchini steamed with plenty of butter!
