Delicious pork tenderloin in the oven

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 775, total fat 58 G., saturated fats 30 G., proteins 55 G., carbohydrates 8 G., fiber 1 G., cholesterol 309 mg, sodium 877 mg, sugar 3 G.

To ensure the pork tenderloin is as flavorful and delicious as possible, Ree Drummond rubs it with crushed pepper, fresh rosemary, and thyme, sears it until golden brown, and finishes cooking in the oven. Then, in the same pan, she uses the remaining juices to make a creamy mustard sauce for the pork. Perfect!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork tenderloin

1 tbsp. tricolor peppercorns
1 tbsp coarse salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
0.5 tsp crushed red pepper, optional
700–900 g pork tenderloin (2 pcs.)
2 tbsp. l. olive oil

Creamy sauce with mustard and herbs

3 tablespoons salted butter
2 cloves garlic, crushed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 tbsp. flour
1.5 cups heavy cream
2 tbsp. grainy mustard
2 tbsp chopped fresh parsley + extra for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork tenderloin, black pepper, thyme, rosemary, red pepper flakes, whole grain mustard, cream, parsley

Cooking the dish according to the recipe:

Pork tenderloin: Preheat oven to 220°C.

Place the peppercorns in a bag and crush them with a meat mallet or rolling pin. Combine the salt, pepper, thyme, rosemary, and red pepper in a bowl. Sprinkle the pork with the spice mixture.
Heat a large heavy-bottomed skillet over medium-high heat and add olive oil. Add the pork and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and bake until done (145°F/63°C on a meat thermometer), 15–20 minutes. Transfer the pork to a cutting board and cover with foil.

Creamy sauce with mustard and herbs:

Return the pan to the stove over medium heat. Melt the butter, then add the garlic, thyme, and rosemary and cook for a minute or two. Sprinkle in the flour and cook, stirring, for another minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about 2 minutes. Stir in the mustard and parsley. Taste and adjust the seasoning if needed.
Slice the pork and arrange it on a platter. Pour the sauce over it and sprinkle with finely chopped parsley. Pour the remaining sauce into a gravy boat or serving bowl and serve with the pork.

Categories:

recipe / Simple and quick recipes / Quick main courses / Quick dinners / Oven / Festive dishes / Dinner party / Calorie content of prepared meals / Main courses / Meat / Ree Drummond

Similar recipes