The mustard pork tenderloin without cream is a quick and tasty meat main course. The tenderloin is cut into medallions, round slices not too thick, lightly floured, and cooked in a pan with butter, Dijon mustard, and a little broth. To be served on special occasions, accompanied by a side of potatoes or mashed potatoes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 oz pork tenderloin
- 1.5 tbsp butter
- 3 teaspoons Dijon mustard
- 1 espresso cup beef broth (or hot water)
- to taste all-purpose flour
- to taste fine salt
- to taste black pepper
Tools
- Food Scale
- Knife
- Cutting Board
- Pan
- Tongs
- Teaspoon
- Small Pot
- Ladle
- Plate
Steps
To prepare the mustard pork tenderloin without cream…
Take the pork tenderloin and cut out 3 slices approximately 0.6 inches thick, flour them shaking off the excess flour.
In a small pot, heat the beef broth or some water that you will use to thin the mustard during cooking.
In the pan, melt the butter and when it is completely melted, place the sliced pork tenderloin. Cook for about 2 minutes per side, turning the slices with tongs to avoid piercing the meat.
Remove the pan from the heat for a moment, add the mustard, and deglaze with a little broth or water, so as to dilute the mustard to cover the meat on both sides.
Return everything to the heat, slightly thickening the sauce. Plate, adding salt, pepper, and pour the mustard over the slices.
