Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce
Serves 6 - 8

Take your dinner to the next level with this succulent pork tenderloin that’s first seared to seal in every drop of flavor, then roasted until tender. Finished with a luscious peppercorn mustard sauce, it’s the ultimate blend of savory and creamy - perfect for a quiet evening meal or for wowing guests!

Pork Ingredients:
2 pork tenderloins (about 1 pound each)
1-1/2 teaspoons Kosher salt
2 tablespoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth

Peppercorn and Mustard Cream Sauce Ingredients:
4 tablespoons butter
1/2 cup minced shallots (about 2 large shallots)
1/4 cup brandy
1/2 tablespoon whole peppercorns, coarsely crushed with a mortar and pestle
1/2 cup chicken stock
1 cup heavy whipping cream
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

Directions:
1. Preheat the oven to 400 F.

2. Trim any excess silver skin off the pork tenderloins. Rub with olive oil and then season all over with Kosher salt, Herbes de Provence, freshly ground black pepper, and granulated garlic.

3. Add 2 tablespoons of butter and 2 tablespoons olive oil to a large oven-safe skillet or braiser. Sear pork tenderloins on each side for about 2-4 minutes, or until a golden crust is formed on all sides.

4. Add 1/2 cup of chicken broth to the skillet or braiser to ensure the pork doesn't dry out while roasting.

5. Roast uncovered for 16 - 18 minutes, or until the thickest part of the pork reaches 145 F. Remove from the oven, and cover with foil to rest for 10 minutes before slicing.

6. Make the sauce. Meanwhile, while the pork roasts and rests, prepare the sauce. In a sauce pan melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.

7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the chicken stock, and boil until it is reduced to half the volume.

8. Add the heavy whipping cream, lemon juice, Dijon mustard, and Worcestershire sauce. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow flavors to blend. The sauce will reduce and thicken as it simmers.

9. Serve the sliced tenderloin warm with a side of sauce. ENJOY!