Twice-Cooked Pork Tenderloin

Name: Twice-Cooked Pork Tenderloin
Yield: 4
Ingredients: 1 boneless pork tenderloin, about 1 pound; Salt and freshly ground black pepper; 4 tablespoons butter, extra virgin olive oil, or a combination; 1/4 cup cream; 1 tablespoon Dijon mustard, lemon juice or Calvados, optional; Chopped fresh parsley leaves for garnish, optional

Twice-Cooked Pork Tenderloin was pinched from <a href="http://cooking.nytimes.com/recipes/11897-twice-cooked-pork-tenderloin" target="_blank">cooking.nytimes.com.</a>

"Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados. Featured in: The Minimalist; Brown, Slice, Brown, Sauce...."

INGREDIENTS

•

1 boneless pork tenderloin, about 1 pound

•

Salt and freshly ground black pepper

•

4 tablespoons butter, extra virgin olive oil, or a combination

•

1/4 cup cream

•

1 tablespoon Dijon mustard, lemon juice or Calvados, optional

•

Chopped fresh parsley leaves for garnish, optional

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