Cook and Scale
Pan-Seared Pork Tenderloin
4 servings · 35 min total
A quick-seared pork tenderloin finished in the oven and served with a creamy Dijon and thyme pan sauce. Tender, elegant, and weeknight-fast.
Ingredients
- 700 g pork tenderloin
- 2 tbsp olive oil
- 30 g butter
- 4 garlic, crushed
- 2 tbsp fresh thyme
- 1 tbsp Dijon mustard
- 2 dl chicken stock
- 1 dl heavy cream
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the pork — Heat the oven to 200°C. Pat the pork dry and season all over with salt, pepper, and half the thyme.
- 2.
Sear the pork — Sear the pork in the oil in an ovenproof pan for 6 minutes, turning to brown all sides.
- 3.
Roast the pork — Add the garlic and butter, then transfer the pan to the oven and roast for 15 minutes until just cooked. Rest the pork on a board.
- 4.
Make the pan sauce — Set the pan over the heat, whisk in the mustard, stock, cream, and remaining thyme and simmer for 6 minutes. Slice the pork and serve with the sauce.