Supper doesn't get any simpler than one pan and five ingredients. To easily round out the plate for this elegant entrée, serve with a spinach salad and roasted potatoes or a bed of wild rice, and sprinkle with chopped fresh parsley.
1 tablespoon olive oil
1 (1-pound) pork tenderloin, cut crosswise into 8 slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard (such as Maille)
1 tablespoon unsalted butter
1/2 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.
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Made this exactly as called for and it turned out great. Warning: have all your side dishes ready to go before you add the mustard and butter to the pan. The sauce thickens quickly; I had to add a little more stock to thin it out. Didn't hurt the dish, just saying. . . .
This recipe was very basic and simple, but I really enjoyed the creamy, grainy mustard sauce on the pork tenderloin. I had to add an extra tsp of flour to get my sauce a bit thicker, but otherwise followed the recipe as written. I will definitely make this again!