Twice-Cooked Pork Tenderloin
4 servings
| prepPreheat a large skillet over medium-high heat | |||
| 450 g boneless pork tenderloin | Season pork, brown all sides, 4–6 min | Slice meat, brown slices 2–3 min per side | Serve with sauce & parsley garnish |
| Salt | |||
| Freshly ground black pepper | |||
| 60 g butter and/or extra virgin olive oil, divided | Deglaze pan, add cream, simmer until thickened | Stir in mustard/lemon/Calvados, adjust seasoning | |
| 60 ml cream | |||
| 1 tablespoon Dijon mustard, lemon juice or Calvados, optional | |||
| Chopped fresh parsley leaves for garnish, optional | |||
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