Pork Tenderloin with Dijon Gravy
Prep time
Cook time
Total time
Author: The Perfect Portion
Recipe type: Everyday Meals
Makes: 4 Dinner portions
Ingredients
- 2 teaspoons olive oil
- 1 (16-ounce) pork tenderloin
- ½ teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chicken stock
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- ¼ teaspoon dried thyme
- 2 tablespoons butter
Directions
- Preheat oven to 450°F. Heat oil in a large skillet over high heat.
- Season all sides of the pork tenderloin with rosemary, salt, and pepper, and add to the hot skillet, browning on all sides.
- Transfer pork to a sheet pan, and bake for 12–15 minutes, or until a meat thermometer registers 145°F. Cover with aluminum foil, and let rest for 10 minutes before slicing thin.
- Meanwhile, return the skillet you browned the pork in to the heat, and add the chicken stock to deglaze, scraping any browned bits from the bottom of the pan.
- Add the Dijon mustard, garlic, and thyme to the skillet, and let the sauce reduce by about ⅓.
- Remove sauce from heat, and stir in butter until slightly thickened.
- Slice the pork tenderloin into 8-100 calorie slices. Serve each portion of the sliced pork drizzled with 1 ½ tablespoons of the sauce.
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HELPFUL TIP: Whole-grain (sometimes labeled “coarse” or “deli”) mustard goes incredibly well in place of the Dijon in this sauce. It has a bit less spice than the Dijon if you want to keep things mild.
HELPFUL TIP: Whole-grain (sometimes labeled “coarse” or “deli”) mustard goes incredibly well in place of the Dijon in this sauce. It has a bit less spice than the Dijon if you want to keep things mild.
Serving size: ⅛ pork 11/2 tbsp gravy Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/12/pork-tenderloin-with-dijon-gravy/