Ingredients

The following ingredients have 4 Servings
  • 1 pork tenderloin
  • 1 tablespoon olive oil
  • 1 shallot (chopped finely)
  • Garlic powder
  • 3 dashes dried thyme
  • 3 heaping tablespoons Dijon mustard
  • 1/2 cup chicken broth
  • 3/4 cup heavy/whipping cream
  • Salt & pepper (to taste)

Instruction

  • Chop shallot finely.
  • Trim off any excess fat and cut tenderloin into 1/2 inch medallions.
  • Warm olive oil on medium heat in a skillet. Add shallots and cook for a few minutes, taking care they do not burn.
  • Season pork with salt, pepper, and a sprinkling of garlic powder. Add to skillet and cook for a few minutes per side. Remove pork to a plate and set aside.
  • Add thyme, mustard, and chicken broth to pan. Cook for a couple of minutes, stirring several times. Add in the cream. Stir until mixture is consistent.
  • Add pork (and juices) back into the pan, and cook for about 10 minutes until pork is cooked through and sauce has reduced a bit. If needed, add salt and pepper.