Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 8 servings
3 whole pork tenderloins, fat trimmed
Salt
Pepper
Sesame seeds
Butter
1 cup (250 ml) chicken broth
1 cup (250 ml) dry white wine
2 tbsp (30 ml) Dijon mustard
Freshly ground pepper
Instructions Preheat oven to 375 °F (190 °C).
Salt and pepper tenderloins. Generously coat with sesame seeds. Pat tenderloins with hands to get sesame seeds to stick better to meat.
In large skillet, cook tenderloins in butter for 2 to 3 minutes on each side. Remove from skillet and place in ovenproof dish. Set aside. Pour chicken broth in skillet while scraping bottom with a spatula and pour sauce over tenderloins. Bake for 30 minutes or until well done.
Remove tenderloins from baking dish and place on platter. Place dish with cooking juices over stove and pour in wine while scraping bottom with a spatula. Simmer for few minutes while scraping bottom, until sauce reduced to half. Add mustard and mix well. Pepper to taste.
Pour sauce on tenderloins and serve immediately with baby carrots and green beans.
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