This is a recipe that is simple but it looks like it took you all day to prepare. The best part is you typically will have all the ingredients on hand.
The sauce is simply chicken stock, wine and a little mustard. Shhhhh, don’t tell anybody 🙂
One pork tenderloin (approx 1¼ pounds) trimmed of all visible fat and silverskin
1 tablespoon black peppercorns, coarsely ground or crushed
1 tablespoon olive oil
1 teaspoon Dijon Mustard
1 teaspoon whole grain mustard
½ cup chicken stock or broth
½ cup dry red (or white) wine
Salt to taste
Cut the tenderloin in medallions about 1¼ to 1½ inches thick. The typical port tenderloin yields about 7-8 pieces.
Mix the mustards and spread on both sides of the medallions. Sprinkle with the crushed peppercorns and press them into the meat so it adheres well.
Heat the oil in a large skillet and cook the medallions turning only once. Cook about 10 minutes total or until the center of the meat reaches 155° F.
Move meat to a warm serving plate and cover.
To make the sauce:
In the same pan, add the broth and wine and cook on medium high heat until sauce has reduced by half. Be sure to scrape off all the browned mustard/peppercorn bits that may be sticking to the pan.
Pour the sauce over the meat and serve.
Notes: You may use all Dijon mustard or any other kind of mustard that you like in this dish.