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Ingredients

• 800 g Pork Tenderloin (trimmed, cut into 2‑3 pieces)
• 1 tsp Salt (for seasoning pork)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (high smoke point oil)
• 60 g Butter (unsalted, cut into cubes)
• 400 g Mushrooms (sliced; any common variety)
• 1 pc Onion (medium, diced)
• 4 cloves Garlic (minced)
• 2 tbsp Mustard (Dijon or whole‑grain)
• 1 tbsp All-Purpose Flour (for thickening the sauce)
• 200 ml Cognac (for deglazing; optional flambé)
• 400 ml Water (for initial sauce base)
• 0.5 tsp Salt (for sauce seasoning)
• 0.5 tsp Black Pepper (for sauce seasoning)
• 1 tsp Thyme (dried)
• 200 ml Water (added midway through simmering)
• 2 pcs Bay Leaves (dried)
• to taste Parsley (fresh, chopped for garnish)

Instructions

1. Season the Pork

   Pat the pork tenderloin dry, then rub both sides with 1 tsp salt and 0.5 tsp freshly ground black pepper.

   Time: PT5M

2. Sear the Pork

   Heat 2 tbsp vegetable oil in a large skillet over high heat (about 450°F). Add the pork and sear 6 minutes per side until a deep golden crust forms.

   Time: PT12M

   Temperature: 450°F

3. Rest the Pork

   Transfer the seared pork to a plate and set aside while you build the sauce.

   Time: PT2M

4. Sauté Aromatics

   In the same skillet, add 60 g butter. Once melted, add sliced mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and the mushrooms release their liquid, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Mustard and Flour

   Stir in 2 tbsp mustard and 1 tbsp flour, cooking for 2 minutes to form a roux.

   Time: PT2M

   Temperature: Medium

6. Deglaze with Cognac

   Carefully pour in 200 ml cognac, allowing it to bubble and deglaze the pan. If comfortable, ignite briefly to flambé, then let the flame subside.

   Time: PT2M

7. Create the Base Sauce

   Add 400 ml water, 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 2 bay leaves. Stir, bring to a gentle simmer, and let cook for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Low Simmer

8. Simmer Pork in Sauce (First Phase)

   Return the seared pork to the skillet, nestling it into the sauce. Cover and reduce heat to low; let simmer for 30 minutes.

   Time: PT30M

   Temperature: Low

9. Add Additional Liquid and Finish Cooking

   Pour in the remaining 200 ml water, stir gently, and continue to simmer uncovered for another 20 minutes until the pork is fork‑tender and the sauce has thickened.

   Time: PT20M

   Temperature: Low

10. Finish and Serve

    Remove bay leaves, sprinkle chopped parsley over the pork, slice if desired, and serve hot with the mushroom‑mustard sauce spooned over.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

15 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork Tenderloin: Pork Loin, Chicken Breast
• Instead of Salt: Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Vegetable Oil: Canola Oil
• Instead of Butter: Margarine
• Instead of Mushrooms: Button Mushrooms, Cremini
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Mustard: Spicy Brown Mustard
• Instead of All-Purpose Flour: Cornstarch (1 tsp)
• Instead of Cognac: Brandy, White Wine
• Instead of Salt: Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Thyme: Herbes de Provence
• Instead of Bay Leaves: Fresh Thyme
• Instead of Parsley: Cilantro

Equipment Needed

• Large Skillet or Sauté Pan
• Tongs
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Ladle (optional)
• Plate for Resting Pork

Critical Steps — Do Not Skip

• Seasoning and searing the pork to develop a crust
• Deglazing with cognac (flambé if desired) to capture pan fond
• Simmering the pork low and slow to achieve tenderness

Chef Tips from the Video

• Pat the pork dry before seasoning; moisture hinders browning.
• Use a splash of brandy instead of cognac if you prefer a milder flavor.
• Finish the dish with a drizzle of high‑quality olive oil for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Pork can be seared a day ahead; reheat gently in the sauce before serving.
• The mushroom‑mustard sauce improves in flavor after resting for a few hours in the fridge.

Frequently Asked Questions