Pork Tenderloin Roast with Charcuterie Sauce 🔥🔥

Ingredients

• 2 lb Pork Tenderloin (trimmed of silver skin)
• 1 tsp Kosher Salt (for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for searing)
• 2 Shallots (finely chopped)
• 0.5 cup Dry White Wine (such as Sauvignon Blanc)
• 1 cup Chicken Stock (low‑sodium)
• 2 tbsp Cornichons (finely chopped; can substitute capers)
• 1 tsp Dijon Mustard
• 1 tsp Grainy Mustard
• 2 tbsp Heavy Cream (adds richness to the sauce)
• 1 tbsp Unsalted Butter (optional, for finishing sauce)
• 1 tsp Fresh Thyme (optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the pork.

   Time: PT5M

   Temperature: 425°F

2. Season the Pork

   Pat the pork tenderloin dry, then rub it evenly with kosher salt and freshly ground black pepper.

   Time: PT2M

3. Sear the Tenderloin

   Heat 2 tbsp olive oil in a cast‑iron skillet over medium‑high heat. When shimmering, add the pork and sear 2‑3 minutes per side until a deep golden crust forms.

   Time: PT5M

   Temperature: Medium‑high

4. Roast in the Oven

   Transfer the skillet to the preheated oven (or move the pork to a baking sheet). Roast for 15‑20 minutes, or until an instant‑read thermometer registers 145°F (63°C) at the thickest point.

   Time: PT20M

   Temperature: 425°F

5. Rest the Meat

   Remove the pork from the oven, place on a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing.

   Time: PT5M

6. Prepare the Pan Sauce

   While the pork rests, return the skillet to the stovetop over medium heat. Add the chopped shallots and sauté until translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Deglaze with Wine

   Pour in ½ cup dry white wine, stirring to loosen the fond. Let the wine reduce by half, roughly 3 minutes.

   Time: PT3M

   Temperature: Medium

8. Build the Sauce

   Add 1 cup chicken stock, the chopped cornichons (or capers), Dijon mustard, and grainy mustard. Simmer for 4‑5 minutes until slightly thickened.

   Time: PT5M

   Temperature: Medium

9. Finish with Cream

   Stir in 2 tbsp heavy cream and 1 tbsp butter for a glossy finish. Warm through for another minute; do not boil.

   Time: PT2M

   Temperature: Low

10. Plate and Serve

    Slice the rested pork tenderloin into ½‑inch medallions, arrange on a serving platter, and spoon the warm shallot‑wine sauce over the top. Garnish with fresh thyme if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g