Pork Tenderloin à la Diable

SIMPLY-SEASONED AND ROASTED PORK TENDERLOIN OVER A BED OF SHREDDED PURPLE CABBAGE. WITH A BUTTERY, SPICY DIJON SAUCE. GARLIC-SAUTÉED VEGETABLES.

There are probably a hundred (if not many, many more) ways to prepare a pork tenderloin, one of the most versatile cuts of pork or red meat anywhere. As its name implies, it’s so tender that you can cut it with a fork – try it for yourself! Of the ways Pea and I have tried, this has to be one of the easiest and most flavorful. Literally just seared with salt and pepper, and roasted just long enough to prepare a side of veggies,  this can be a quick and easy weekday dinner. It goes so well with the sauce, which is smooth and creamy, yet tangy and smokey from the Dijon mustard and paprika and adds a comforting warmth, even eaten a little cold like we did after taking our pictures. But as I said before, pork tenderloin tends to go well with a lot of different things, so hopefully this recipe helps make it one of your staple proteins, too! – Boo

Servings: 3-4 (main portions)
Difficulty: 

Oven: 375 F, 23 minutes

Ingredients:

• 1 pork tenderloin
• salt and black pepper
• Sauce
  0.5 c chicken stock
  0.33 c white wine
  1 tb heavy cream
  1 tb Dijon mustard
  1 ts smoked paprika
  0.25 ts cayenne pepper
  2 tb butter, cold

Directions:

1. Salt and pepper the tenderloin on all sides.
2. In an oven-safe pan, sear tenderloin in olive oil on one side, ~4 minutes.
3. Flip seared-side up, and transfer to oven to roast, ~23 minutes for medium-well (internal temperature 150 F).
4. Remove from oven, and set tenderloin aside to rest.
5. In the same pan, bring chicken stock and wine to a simmer over medium-high heat.
6. Add Dijon, paprika, and heavy cream. Stir and reduce by half or until slightly thickened.
7. Remove from heat, and stir in butter until melted.
8. Slice tenderloin, and serve with sauce.